How to make it

  • Preheat oven to 450
  • With a paring knife, separate the florets from the stem of the head of cauliflower. Cut them up into 1/2" pieces and toss them in a bowl with 1 T olive oil and 1/2 tsp black pepper
  • Place on a baking sheet and roast for 20 - 25 minutes
  • Heat up chicken stock until simmering
  • In a large skillet heat 2 T olive oil
  • Chop up about 1/2 cup of the cauliflower stem and toss in the heated pan
  • Add chopped mushrooms, onion and minced garlic
  • Cook until the onion is translucent, or about 5 minutes in medium high heat
  • Add the arborio rice and stir for about another 5 minutes
  • Add the wine and let it cook out, stirring constantly
  • Add one ladle, or about 1/2 cup of stock and stir until cooked out
  • Continue adding the stock until the rice is Al dente...about 20 minutes. Add the Parmesan cheese and more stock to make the risotto nice and creamy.
  • Remove roasted cauliflower from the oven and stir into the rice
  • Add the remaining stock for a "loose" risotto, or let it thicken up.,,however you like it. I prefer a thicker risotto to a soupy kind.

Reviews & Comments 7

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  • NPMarie 4 years ago
    Gourmetana's IMI review:-)
    Roasted Cauliflower Risotto By Pkusmc
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    " It was excellent "
    gourmetana ate it and said...
    This was a real treat!! Cauliflower is an underrated vegetable - it marries beautifully with the parmesan cheese and with the creaminess of the rice. I used Carnaroli rice instead of Arborio and added a drizzle of virgin olive oil as well as extra shavings of parmesan cheese on the serving plate.
    Patrick thanks for a simple yet amazing recipe.
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  • christinem 4 years ago
    Great idea! I love risotto and cauliflower but never thought to put the two together! Nice!
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  • Good4U 4 years ago
    I have never roasted cauliflower! Now you have me intrigued with this dish:)
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    " It was excellent "
    gourmetana ate it and said...
    I make risotto all the time. This recipe sounds great. Will try it soon. Thanks for sharing!
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  • NPMarie 4 years ago
    You are so right, Risotto is a pain to make, but so worth it! This sounds amazing:-)
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  • 22566 4 years ago
    A pain in the tokus to make?
    Oh! Contrai !!
    Nice goin' Patrick
    Kind Regards
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  • mommyluvs2cook 4 years ago
    Love cauliflower!! Never thought of it in a risotto, very interesting!
    Was this review helpful? Yes Flag

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