Lemony Roasted Cauliflower Risotto
This delightful recipe combines creamy risotto with caramelized roasted cauliflower for a flavorful and satisfying dish. The tender cauliflower adds a lovely depth of flavor, while the creamy risotto is enriched with Parmesan cheese, white wine, and a hint of lemon zest. Finish it off with a sprinkle of toasted almonds or fresh thyme for a delicious and elegant presentation.
— Constant Cookbook
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, pressed or minced
- 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)
- 1½ cups
- 2 tablespoons olive oil
- 1 large head of cauliflower, sliced into florets
- 1 cup freshly grated Parmesan cheese
- ½ cup dry white wine, optional
- 3 tablespoons unsalted butter, diced
- 1 teaspoon sea salt, more to taste
- Freshly ground black pepper, to taste
- Pinch red pepper flakes, to taste
- Zest and juice of ½ lemon, preferably organic (about ¼ teaspoon zest and 1 tablespoon juice)
- Garnish: ¼ cup sliced almonds or a few sprigs fresh thyme, leaves removed from stems and larger leaves torn into small pieces
Instructions
- 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 65 to 70 minutes. It will seem pretty dry when you take off the lid, but don’t worry!
- 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.
Cook Time
70M
Prep Time
PT15M
Yield
4 servings
Nutrition
- Calories: 602 calories
- Sugar Content: 7.9 g
- Sodium Content: 1703.6 mg
- Fat Content: 31.1 g
- Saturated Fat Content: 12.1 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 58.9 g
- Fiber Content: 5.6 g
- Protein Content: 19.5 g
- Cholesterol Content: 42.2 mg
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