Serves 5
As we have said before, you can make risotto with pretty much anything, so why not try cauliflower? Start by making a cauliflower puree (one that you could also use as a basis for a cauliflower soup, or for a pasta dish with some milk (or cream) and Parmesan or as a light dip mixed with more olive oil and fresh herbs), and go from there. It’s easy to prepare so go ahead and try it. Come and cook with us!
Ingredients:
1 small head of cauliflower, trimmed
1 small onion, chopped
2 celery stalks, minced
2 tablespoons olive oil
1/2 cup dry white wine
1 cup risotto rice (arborio, carnaroli, or short-grain brown rice if
you feel like a healthier option)
3-4 cups low-sodium chicken or vegetable broth
1 teaspoon minced fresh thyme leaves
2 oz fresh Parmesan cheese
Salt and pepper
Instructions:
Set a steamer basket in a saucepan with 2 inches simmer water and add the cauliflower, cored and cut into florets. Steam until very tender, about 15 minutes.
Transfer cauliflower to a food processor and process until smooth.
Heat a wide saute pan and add heat olive oil. Stir in onions and sauté until tender, about 5-8 minutes.
Add celery stalks, continuing to stir until very soft.
Add rice and stir to combine.
Add white wine and cook, stirring, until absorbed for about 5 minutes.
Add broth bit by bit or – to save time – in two batches while stirring over low-medium heat, about 40 minutes (in the case of brown rice) or 12 minutes (if using white risotto rice). When the rice is tender, but still “al dente” add puree and thyme and stir to combine.
Remove from heat, add the Parmesan and adjust seasoning.
Serve immediately.
Come and Cook with Us 