Meet the Sullivans: Roasted Cauliflower Risotto

February 10, 2011

Roasted Cauliflower Risotto

Risotto is one of my favorite things to order at an Italian restaurant. Its a rice, but could really serve as a meal all on it's own. Ever since I made this I have been really into making it at home, because I realized how easy it is to make a tasty and fairly healthy version. 

Roasted Cauliflower Risotto

1 head cauliflower, florets cut into ½-inch pieces, stems chopped
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
¼ cup sliced almonds
½ medium onion, finely chopped
1 ½ cups short-grain Italian rice (I use arborio)
1 clove garlic, minced
½ cup dry white wine
3 cups low-sodium chicken broth
2 tablespoons unsalted butter
4 ounces Italian fontina cheese, grated 1 ½ cups
¼ cup roughly chopped fresh parsley
  1. Positon racks in the upper and lower thirds of the oven and preheat to 475 degrees. Toss the cauliflower florets in 1 tablespoon olive oil on a baking sheet. Spread in a single layer and season with salt and pepper. Roast in the upper rack, 5 minutes. Add the almonds and roast until the cauliflower is tender, about 15 more minutes.
  2. Meanwhile, heat the remaining 2 tablespoons 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 water and 1 teaspoon salt; cover and bring to a boil. Transfer the pot to the lower oven rack and bake until the rice is tender, about 15 minutes.
  3. Remove the rice from the oven and add the butter, fontina and parsley, stirring vigorously until the risotto is creamy, 1 to 2 minutes. Divide among bowls and top with the roasted cauliflower and almonds. 
 Recipe courtesy of the Food Network Magazine March 2011.

This is the beautiful wine I used in this recipe. This wine was given to me by dad :) after he and my mom went to Napa after our wedding this summer. It was one of the best Chardonnays I've had in a while (my personal favorite is Rombauer Chardonnay). Unfortunately, you can't buy the Coppola Director's Cut in stores, you have to order it online or buy it directly from the winery.
Isn't the label neat? Its supposed to look like a reel of film.

The delicious risotto before I stirred in the butter, cheese and parsley.

Sticky, cream goodness!

I served it with crab cakes I bought fresh from the butcher. It was de-lish and much easier than it seemed. 

As the Italians would say delizioso!

1 comment:

Laurie Goodman said...

Hi, stumbled on your blog as I was searching for a recipe for Roasted Vegetable Risotto. Yours looks really good! Your blog is very nice -- we used to live in the Bay Area (Sausalito) and I miss it! (Currently living in snowy New Jersey!)

Anyway, nice blog. All the best,

Laurie Goodman