Roasted Cauliflower Risotto Recipes

OAT RISOTTO WITH ROASTED CAULIFLOWER

Oat Risotto with Roasted Cauliflower image

We wanted to bring steel cut oats to the dinner table, and so we developed it into a ris-OAT-o. These creamy, nutty grains will make you forget all about rice. Chopped Basket Ingredient: Steel Cut Oats

Provided by Food Network Kitchen

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 head cauliflower
5 tablespoons extra-virgin olive oil
Kosher salt and finely ground black pepper
5 cups chicken broth
3 cloves garlic, finely chopped
1 onion, chopped
1 cup steel-cut oats
1/2 cup white wine
2 tablespoons unsalted butter
1/2 cup finely grated Parmesan
2 tablespoons chopped fresh flat-leaf parsley

Steps:

Preheat the oven to 425 degrees F. Cut the cauliflower into 1/2-inch pieces and toss with 2 tablespoons of the oil, 1 teaspoon salt and 1/2 teaspoon pepper. Spread on a baking sheet and roast until golden, about 45 minutes.
Combine the broth and 1 cup water in a saucepan and bring to a bare simmer.
Heat the remaining 3 tablespoons oil in a medium, heavy pot over medium-high heat until hot. Add the garlic, onions, 1 teaspoon salt and 1/2 teaspoon pepper, and cook until softened, about 8 minutes. Stir in the oats and wine, and boil until the liquid is reduced by half, about 2 minutes.
Stir in the simmering broth 1 cup at a time, adding more after half of the liquid has evaporated. Continue stirring until the oats are tender, 35 to 40 minutes. Use all of the broth. Stir in the butter, cheese and parsley and season with salt and pepper.
Serve immediately, topped with the roasted cauliflower and parsley.

CAULIFLOWER RISOTTO

Cauliflower Risotto image

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

Ingredients

6 cups low-sodium chicken or vegetable broth
1 tablespoon extra-virgin olive oil
1 large shallot, minced
2 celery stalks, minced
1 cup Arborio or Carnaroli rice
1/2 cup dry white wine, such as Pinot Grigio
1 cup Cauliflower "Mashed Potatoes"
1 teaspoon minced fresh thyme leaves
Course salt and ground pepper
Grated Parmesan, for serving

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 RISOTTO WITH BRIE AND ALMONDS

Cauliflower Risotto with Brie and Almonds image

Provided by Andrea Albin

Categories Sauté Quick & Easy Dinner Brie Almond Cauliflower Potluck Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Soy Free

Yield Makes 4 (main course) servings

Number Of Ingredients 10

Ingredients

4 cups reduced-sodium chicken broth or vegetable broth
2 1/2 cups water
3 thyme sprigs, plus 1 teaspoon leaves
1 tablespoon unsalted butter
2 tablespoons olive oil, divided
1/2 head cauliflower, cut into 1/2-inch florets (about 4 cups)
1 1/2 cups Arborio rice
1/3 cup dry white wine
5 ounce Brie, rind discarded, cut into small pieces
1/3 cup sliced almonds, toasted

Steps:

Bring broth, water, and thyme sprigs to a bare simmer in a medium saucepan.
Meanwhile, heat butter and 1 tablespoon oil in a 4-quart heavy saucepan over medium-high heat until foam subsides, then sauté cauliflower with 1/4 teaspoon salt until crisp-tender and golden brown, about 6 minutes. Add thyme leaves and sauté 1 minute. Transfer to a bowl.
Add remaining tablespoon oil to pan, then add rice and cook, stirring constantly, 1 minute. Add wine and simmer briskly, stirring, until wine has been absorbed, about 1 minute. Add 1/2 cup hot broth and briskly simmer, stirring, until broth has been absorbed. Continue simmering and adding hot broth, about 1/2 cup at a time, stirring constantly and waiting until each addition has been absorbed before adding the next, until rice is just tender and looks creamy, 18 to 22 minutes. (There will be leftover broth.)
Stir in cauliflower, Brie, and salt and pepper to taste. Thin with some of remaining broth if desired. Serve topped with almonds.

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