Author Notes
I'm mildly obsessed with roasted cauliflower these days and I am always looking for gluten-free meal options. From that this risotto was born. The almonds add a nice crunch and the lemon is incredibly refreshing. —Jaxmccaff
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Ingredients
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1
head of cauliflower
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5
cloves of garlic
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3 tablespoons
grapeseed oil
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1/2 teaspoon
sea salt
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4 cups
vegetable broth
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1
large shallot, minced
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1/8th cups
sliced or slivered almonds
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4 -6 sprigs
sage, chopped
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1 cup
arborio rice
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1/4 cup
dry white wine, I used a buttery chardonay
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1/3 cup
vegan or regular parmesan cheese
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1 splash
lemon juice
Directions
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Trim cauliflower; cut into bite sized florets. In large bowl, toss together cauliflower, garlic, 2 tbsp (25 mL) of the oil and 1/4 tsp of the salt. Roast on baking sheet in 400°F (200°C) oven for 20 minutes.
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After 20 minutes, add the almonds and chopped sage to the cauliflower in the oven. Roast for another 15-20 minutes or until golden brown and tender. Remove from oven and mash garlic cloves with a fork.
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While cauliflower mix is roasting, heat broth plus 1 cup water to boil. Keep simmering.
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In a large saute pan, add remaining oil over medium heat. Add shallots and remaining salt and saute about 3 minutes or until brown. Add rice.
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Toast the rice until is becomes opaque. Add wine and stir until it is fully absorbed.
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1/2 cup at a time, add broth to the rice. Stir continuously until the liquid is absorbed and then repeat. Continue this process (about 20 minutes) until the rice is tender but not mushy.
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Once rice is cooked, add parmesan and cauliflower mixture. Stir to blend. Squeeze lemon overtop and serve.
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