Cauliflower risotto

Posted: October 15, 2013 in Vegetarian
Tags: , , , , , , ,

This is not a very colorful recipe, but it is definitely one of the most flavorful.  I’ll admit to being a bit suspicious of this recipe because I had never cooked rice this way – toasting the grains in onion and then stirring as I poured broth in little by little. I am more used to the Filipino way of cooking rice: you stick it in a rice cooker, white with water, the rice cooker does its thing and you open up the lid for voila. I was pleasantly surprised. I adapted this recipe from the Food Network.


1 head cauliflower, florets cut into 1/2-inch pieces, stems chopped
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
3 cloves of garlic, minced
1/2 medium onion, finely chopped
1 1/2 cups short-grain Italian rice (such as arborio or vialone nano)
1/2 cup dry sherry
1 cup of chicken broth
1 1/2 cup of water
1/2 cup roughly chopped fresh parsley
1/3 cup of grated parmesan cheese (You can grate parm cheese in a food processor if you have one!)
Position racks in the upper and lower thirds of the oven and preheat to 475 degrees F. Toss the cauliflower florets with 1 tablespoon olive oil on a baking sheet. Spread in a single layer and season with salt and pepper. Roast on the upper oven rack for 30 minutes.

In  a small pot, warm the broth with the water. In a larger pot, saute the onions in 1 tbsp olive oil. Add the rice and  toast it, then add the sherry until there is no more liquid. Then add the broth/ water mixture 1/2 cup at a time, stirring at each addition until there’s no more liquid (about 18-20 minutes). Keep stirring until the rice is creamy but not mushy. Add the cauliflower, cheese and parsley and serve.


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