Lemony Roasted Cauliflower Risotto
Lemony Roasted Cauliflower Risotto is a gluten free main course. This recipe makes 4 servings with 597 calories, 18g of protein, and 25g of fat each. For $3.14 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. Several people made this recipe, and 242 would say it hit the spot. It is brought to you by Cookie and Kate. If you have sea salt, black pepper, butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes. It is a rather expensive recipe for fans of Mediterranean food. Overall, this recipe earns a good spoonacular score of 76%. Try Whole Roasted Cauliflower with Lemony Brown Butter, Roasted Cauliflower Risotto, and Risotto With Roasted Purple Cauliflower for similar recipes.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 70 minutes
Ingredients:
Garnish: ¼ cup sliced almonds or 3 sprigs fresh thyme, leaves removed from stems and larger leaves torn into small pieces
Freshly ground black pepper, to taste
3 tablespoons unsalted butter, diced
1 large head of cauliflower, sliced into florets
½ cup dry white wine, optional
2 cloves garlic, pressed or minced
Zest and juice of ½ lemon, preferably organic (about ¼ teaspoon zest and 1 tablespoon juice)
2 tablespoons olive oil
1 cup freshly grated Parmesan cheese
Pinch red pepper flakes, to taste
1 teaspoon sea salt, more to taste
1½ cups brown arborio/short-grain brown rice
5 cups (40 ounces) vegetable broth, divided (if your broth comes in 32-ounce containers, feel free to avoid opening another container by substituting 1 cup water for 1 cup broth in step 3)
1 small yellow onion, chopped
Equipment:
baking paper
baking sheet
oven
dutch oven
frying pan
pot
bowl
Cooking instruction summary:
Place your oven racks in the lower third and upper third positions. Preheat oven to 375 degrees. Line a large, rimmed baking sheet with parchment paper.Heat the olive oil in a medium Dutch oven over medium heat until shimmering. Add onion and a pinch of salt. Cook, stirring occasionally, until softened and turning translucent, about 5 minutes. Add the minced garlic and cook until the garlic is fragrant, 1 to 2 minutes.Add 4 cups broth (or 3 cups broth and 1 cup water), cover, and bring to a boil over medium-high heat. Remove from heat and stir in the rice. Cover the pot and bake on the lower rack until rice is tender and cooked through, about 60 to 65 minutes.Immediately afterward, toss the cauliflower with 2 tablespoons olive oil on your lined baking sheet. Sprinkle with salt and some freshly ground black pepper and arrange the cauliflower in a single layer on the pan. Roast on the upper rack until the florets are tender and the edges are deeply caramelized, tossing halfway. This took the full hour for me, but start checking the cauliflower for doneness around 40 minutes.In the meantime, toast your almonds in a small skillet over medium-low heat, stirring constantly, until fragrant and turning lightly golden on the edges, about 3 to 5 minutes. Transfer to a bowl to cool.Remove the pot from the oven. Pour in the remaining cup of broth, the Parmesan, wine and butter. Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Stir in the salt, a generous amount of pepper, pinch of red pepper flakes, lemon zest and juice.Section off one-fourth of the cauliflower to use as a garnish. Chop any large remaining pieces of cauliflower into more bite-sized pieces before transferring three-fourths of the cauliflower to your pot of risotto. Stir in the cauliflower. Taste and add more salt, pepper or lemon juice as needed.Divide the risotto into bowls and top with the remaining roasted cauliflower and a sprinkling of toasted almonds or fresh thyme.
Step by step:
1. Place your oven racks in the lower third and upper third positions. Preheat oven to 375 degrees. Line a large, rimmed baking sheet with parchment paper.
2. Heat the olive oil in a medium Dutch oven over medium heat until shimmering.
3. Add onion and a pinch of salt. Cook, stirring occasionally, until softened and turning translucent, about 5 minutes.
4. Add the minced garlic and cook until the garlic is fragrant, 1 to 2 minutes.
5. Add 4 cups broth (or 3 cups broth and 1 cup water), cover, and bring to a boil over medium-high heat.
6. Remove from heat and stir in the rice. Cover the pot and bake on the lower rack until rice is tender and cooked through, about 60 to 65 minutes.Immediately afterward, toss the cauliflower with 2 tablespoons olive oil on your lined baking sheet. Sprinkle with salt and some freshly ground black pepper and arrange the cauliflower in a single layer on the pan. Roast on the upper rack until the florets are tender and the edges are deeply caramelized, tossing halfway. This took the full hour for me, but start checking the cauliflower for doneness around 40 minutes.In the meantime, toast your almonds in a small skillet over medium-low heat, stirring constantly, until fragrant and turning lightly golden on the edges, about 3 to 5 minutes.
7. Transfer to a bowl to cool.
8. Remove the pot from the oven.
9. Pour in the remaining cup of broth, the Parmesan, wine and butter. Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Stir in the salt, a generous amount of pepper, pinch of red pepper flakes, lemon zest and juice.Section off one-fourth of the cauliflower to use as a garnish. Chop any large remaining pieces of cauliflower into more bite-sized pieces before transferring three-fourths of the cauliflower to your pot of risotto. Stir in the cauliflower. Taste and add more salt, pepper or lemon juice as needed.Divide the risotto into bowls and top with the remaining roasted cauliflower and a sprinkling of toasted almonds or fresh thyme.
Nutrition Information:
covered percent of daily need
