Recipe for Roasted Cheesy Cauliflower Risotto – Texture and flavor all rolled into one bubbling pan of arborio. Caramelised, cheesy bits in the roasted parts, and the soft, flavor-soaked bits care of the risotto.
1 head cauliflower, florets cut into 1/2-inch pieces, stems chopped
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1/2 medium onion, finely chopped
1 1/2 cups short-grain Italian rice (such as arborio)
1 clove garlic, minced
1/2 cup dry white wine
3 – 4 cups low-sodium chicken or vegetable stock
2 tablespoons unsalted butter
1 cup of grated parmesan cheese, or similar
small handful of chopped parsley
Preheat oven to 400F. 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 for 10 minutes, sprinkle 1/4 of the cheese over the cauliflower and continue roasting for another 5 minutes or until cauliflower is tender and cheese is golden.
Meanwhile, heat the remaining 2 tablespoons olive oil in a pot 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. Continue ladling stock into rice and stirring until the rice is tender (with a bit of toothiness but not too al dente), about 20 minutes. Once done, remove from heat and add the butter and remaining cheese. Stir until the risotto is creamy. Taste and season if necessary.
Top with roasted cauliflower, parsley and extra cheese (optional) and serve.