Wednesday, December 5, 2012

Roasted Cauliflower Risotto

Who knew that posting recipes at dinner time would cause so many people to ask for recipes? :)

Here is the recipe for the Roasted Cauliflower Risotto from Canadian Living - the Vegetarian Collection.

Prep: 10 minutes
Cook: 45 minutes
Makes: 4 servings

  • 1 head cauliflower (about 2lb/1kg)
  • 3 (or more) cloves of garlic
  • 3 tbsp olive oil
  • 1/2 tsp salt
  • 1 1/4 cup vegetable broth
  • 1 3/4 cup water
  • 1/2 onion (or 1 large shallot)
  • 1 cup arborio rice
  • 1/4 cup dry white wine (as son #1 was eating it, I substituted broth)
  • 1/3 cup grated Parmesan cheese plus extra for "garnish" (if desired)
  • 2 tbsp chopped fresh parsley
  1. Preheat oven to 400°F. Trim cauliflower and cut into florets.  Toss together with garlic, 2 tbsp of oil and 1/4 tsp of the salt.  Roast on baking sheet (with parchment paper on top) in oven until golden and tender, about 35 minutes.  Mash garlic with a fork.
  2. While the cauliflower/garlic are in the oven, bring broth and water to boil; reduce heat to low and keep warm.
  3. In a large saucepan, heat the remaining oil (1 tbsp) over medium-high heat; fry onion and remaining salt, stirring occasionally, until softened but not coloured, about 3 minutes.
  4. Add rice, stirring to coat and toast grains.  Add wine; cook, stirring, until almost no liquid remains, about 1 minute.
  5. Add broth mixture, 1/2 cup at a time and stirring after each addition until most of the liquid is absorbed before adding more, 18-20 minutes total.  The rice should be loose, creamy but not mushy, and still slightly firm.
  6. Stir in cauliflower, garlic, cheese and parsley.   Garnish with extra Parmesan cheese (if desired).