Roasted cauliflower risotto

August 25, 2009 at 10:12 pm 2 comments

cauliflower risotto

A recent trip to the market yielded a giant head of fresh cauliflower from Beck’s Farm in Innisfail, Alberta, along with some locally grown garlic and onions. After browsing the recipes in this month’s Canadian Living magazine I decided to try their cauliflower risotto recipe. Here’s my version of it, with a few small tweaks. It was delicious!

Roasted cauliflower risotto
1 large head of cauliflower
3-4 large garlic cloves
Vegetable oil
1 onion, finely diced
1-1/2 cups arborio rice
1 cup white wine
3 to 4 cups of vegetable stock
1/2 cup grated asiago cheese
A few sprigs of fresh thyme

Chop up the cauliflower and place it on a baking sheet with the unpeeled garlic cloves. Drizzle with oil (Highwood Crossing canola oil for us) and sprinkle with fresh cracked pepper and a bit of sea salt. Bake at 400F for 30-40 minutes.

While the cauliflower is roasting, start the risotto. Saute the onion in oil. Once the onion is soft and starting to brown, add the rice. Stir the rice for a minute or two and then add in the wine (we used riesling; unoaked chardonnay would also work well). Gradually add in the vegetable stock, about 1/2 cup at a time, and keep stirring, stirring, stirring until it is absorbed and the rice is tender but still a bit firm.

Once the cauliflower is out of the oven, remove the garlic from the pan and peel and mash it. Stir the mashed garlic into the risotto along with the cauliflower. Top with a generous amount of grated asiago cheese and some fresh herbs – thyme is perfect if you have it. Enjoy!


Entry filed under: Cooking, Gluten Free, Home, Life, Local food. Tags: , , , , , , .

Poppies Seed harvesting begins

2 Comments Add your own

  • 1. Charlotte  |  August 26, 2009 at 12:38 am

    This looks really delicious – I shall try it!

  • 2. Helene  |  September 27, 2009 at 3:00 pm

    Thanks! I lost my issue of Canadian Living and I was looking for that recipe, what a good surprise!

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