CAULIFLOWER RISOTTO
Mild and silky-smooth, cauliflower puree lightens up this creamy risotto.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 10
Steps:
- In a medium saucepan, bring broth to a simmer; reduce heat and keep warm.
- Meanwhile, in a large heavy-bottomed skillet or pot, heat oil over medium-high. Add shallot and celery, reduce heat to medium, and cook, stirring often, until vegetables are very soft, 10 minutes. Add rice and stir to combine. Increase heat to medium-high and add wine. Cook, stirring, until liquid is almost evaporated, 1 minute.
- Add 1/2 cup broth to skillet. Cook, stirring constantly, until broth is almost absorbed. Repeat, gradually adding broth 1/2 cup at a time and stirring constantly, until rice is tender but still al dente and sauce is creamy (you may not need all the broth), 20 to 25 minutes. Add puree and thyme and stir to combine. Remove from heat and season to taste with salt and pepper. Sprinkle with Parmesan and serve immediately.
Nutrition Facts : Calories 198 g, Fat 4 g, Fiber 2 g, Protein 8 g, SaturatedFat 1 g
CAULIFLOWER AND GRUYERE RISOTTO
Make and share this Cauliflower and Gruyere Risotto recipe from Food.com.
Provided by ElaineAnn
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring the stock to a boil.
- Finely chop the onion and garlic. Sauté them with the bacon bits in the hot oil.
- Add the rice and stir over medium heat for 1-2 minutes until lightly colored.
- Add the white wine. Once the liquid is absorbed, add the stock a little at a time, stirring constantly.
- Cook cauliflower for 10 minutes, add to the risotto and cook 10 minutes longer.
- Stir in cheese. Season with lemon juice, salt and pepper.
Nutrition Facts : Calories 626.6, Fat 29.3, SaturatedFat 11.3, Cholesterol 55.3, Sodium 432.1, Carbohydrate 66.7, Fiber 5, Sugar 4.1, Protein 20
ROASTED CAULIFLOWER RISOTTO
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 475 degrees F. Toss the cauliflower florets with 1 tablespoon olive oil on a baking sheet. Spread in a single layer and season with salt and pepper. Roast on the upper oven rack, 5 minutes. Add the almonds and roast until the cauliflower is tender, about 15 more minutes.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a Dutch oven over high heat. Add the onion and cauliflower stems and cook, stirring, until the onion is translucent, about 3 minutes. Add the rice and garlic and cook, stirring, 2 minutes. Add the wine and cook, stirring, until evaporated, 1 to 2 minutes. Add the broth, 2 cups water and 1 teaspoon salt; cover and bring to a boil. Transfer the pot to the lower oven rack and bake until the rice is tender, about 15 minutes.
- Remove the rice from the oven and add the butter, fontina and parsley, stirring vigorously until the risotto is creamy, 1 to 2 minutes. Divide among bowls and top with the roasted cauliflower and almonds.
Nutrition Facts : Calories 506, Fat 29 grams, SaturatedFat 11 grams, Cholesterol 67 milligrams, Sodium 836 milligrams, Carbohydrate 38 grams, Fiber 5 grams, Protein 18 grams
CAULIFLOWER GRATIN
Prep Ina Garten's recipe for Cauliflower Gratin from Barefoot Contessa on Food Network ahead as a creamy, cheesy vegetable side for a no-stress dinner party.
Provided by Ina Garten
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
- Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
- Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.
CAULIFLOWER RISOTTO
Risotto is an Italian term describing a unique way to cook rice. Basically, the rice is cooked in broth or another liquid until it and the liquid swell to a creamy union. With this version of risotto, I use the same cooking method with cauliflower rice, thereby subtracting the calories and the carbs you'd get from rice.
Provided by Rocco DiSpirito
Categories HarperCollins Risotto Wheat/Gluten-Free Dinner Garlic Cauliflower Parmesan Quick and Healthy Quick & Easy Healthy
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- In a food processor, pulse the cauliflower florets 8 to 10 times, until it resembles small grains of rice.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and sweat until translucent, about 4 minutes.
- Add the cauliflower and vegetable stock and cook until the cauliflower is softened and enough liquid has evaporated to make the mixture creamy, about 10 minutes.
- Stir in the Parmesan and let sit 5 minutes to thicken. Finish by stirring in the chives.
CREAMY KETO CAULIFLOWER RISOTTO
Mushrooms, cauliflower, heavy cream, and Parmesan cheese combine in this creamy low-carb risotto, perfect as a side dish or even as a main dish.
Provided by Fioa
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 29m
Yield 4
Number Of Ingredients 10
Steps:
- Melt ghee in a skillet over medium heat. Add onion and garlic; cook until tender, about 3 minutes. Stir in grated cauliflower; cook for 3 minutes more. Add mushrooms and cook until tender, about 3 minutes.
- Stir heavy cream, Parmesan cheese, salt, pepper, and nutmeg into the skillet; cook over medium heat until creamy, 5 to 7 minutes.
Nutrition Facts : Calories 350.2 calories, Carbohydrate 11.8 g, Cholesterol 91.2 mg, Fat 29.8 g, Fiber 4.2 g, Protein 12.1 g, SaturatedFat 18.3 g, Sodium 653.1 mg, Sugar 4.7 g
CHEESY CAULIFLOWER RISOTTO WITH BACON
Incredibly creamy and delicious alternative to your regular rice risotto. You'd never know this is cauliflower! Plus...who doesn't love bacon! Also gluten free.
Provided by Dads That Cook
Categories Meat and Poultry Recipes Pork
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Heat a large saucepan over medium-high heat. Add bacon and cook until crisp, 6 to 8 minutes. Remove bacon using a slotted spoon and transfer to a small bowl.
- Add mushrooms, onion, and garlic to the bacon fat. Saute until softened and lightly browned, about 5 minutes. Add cauliflower rice and chicken stock and mix well. Let simmer until cauliflower rice has absorbed most of the stock, about 5 minutes.
- Stir in Parmesan cheese and heavy cream; mix well. Pulse a few times using an immersion blender to break down any large pieces. Cook until heated through, about 5 minutes. Stir in about 3/4 of the cooked bacon. Transfer risotto to a serving bowl and top with the remaining bacon.
Nutrition Facts : Calories 282 calories, Carbohydrate 6.6 g, Cholesterol 79.7 mg, Fat 23.1 g, Fiber 1.9 g, Protein 13.2 g, SaturatedFat 13.4 g, Sodium 675.9 mg, Sugar 0.6 g
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