Roasted Cauliflower Risotto

If you’ve read some of my recent blogs, you’d know that I’ve essentially become obsessed with cauliflower. You may be thinking that it seems to be an odd vegetable to be the object of such enthusiasm, as it doesn’t really taste like anything. WRONG! It’s all in how you prepare the cauliflower. Simply roasting it with olive oil, salt, and pepper really brings out the cauliflower flavor. Roasting is cool like that.

Thus, roasted cauliflower has become a popular side dish in my house. I had been thinking I needed to find some other recipes where the cauliflower was elevated to be the star of the dish. As if by destiny, this month’s Food Network Magazine Italian Issue included an enticing recipe for Roasted Cauliflower Risotto. Of course I had to make it right away!

I loved the dish. My husband said it was the best risotto he’s ever had. It was incredibly creamy, with great cauliflower flavor in the risotto itself (from the chopped stems– brilliant). The roasted cauliflower and almonds on top provided amazing texture as well as substance.

Plus, it was so easy to make! You only have to “stir vigorously” once at the end. This part was a great arm workout, if only for 2 minutes But other than that, you just let the risotto do its thing in the oven. What could be simpler?

Roasted Cauliflower Risotto

Roasted Cauliflower Risotto (adapted from Food Network Magazine March 2011)

Ingredients:

• 1 head cauliflower, florets cut into 1/2 inch pieces, stems chopped
• 3 tbsp extra virgin olive oil
• Salt and pepper, to taste
• 1/4 cup sliced almonds
• 1/2 medium onion, finely chopped
• 1 1/2 cups aborio rice
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 3 cups vegetable broth
• 2 tbsp unsalted butter
• 4 oz fontina cheese, grated (1 1/2 cups)
• 1/2 cup roughly chopped fresh parsley

Preparation:

• Position racks in the upper and lower thirds of the oven and preheat to 475 F. Toss the cauliflower florets with 1 tbsp olive oil on a baking sheet. Spread in a single layer and season with salt and pepper. Roast on the upper oven rack, 5 minutes. Add the almonds and raost until the cauliflower is tender, about 15 more minutes.
• Meanwhile, heat the remaining 2 tbsp olive oil in a Dutch oven over high heat. Add the onion and cauliflower stems and cook, stirring, until the onion is translucent, about 3 minutes. Add the rice and garlic and cook, stirring, 2 minutes. Add the wine and cook, stirring, until evaporated, 1 to 2 minutes. Add the broth, 2 cups of water, and 1 tsp salt; cover and bring to a boil. Transfer the pot to the lower oven rack and bake until the rice is tender, 15 minutes.
• Remove the rice from the oven and add the butter, fontina, parsley, and salt and pepper, to taste. Stir vigorously until the risotto is creamy, 1 to 2 minutes. Divide among bowls and top with the roasted cauliflower and almonds.

Makes 3-4 servings.

Tags: cauliflower, featured, food, food network magazine, italian, recipes, risotto, roasted cauliflower risotto, vegetarian