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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 798.2
  • Total Fat: 15.5 g
  • Cholesterol: 27.3 mg
  • Sodium: 1,604.0 mg
  • Total Carbs: 113.2 g
  • Dietary Fiber: 12.1 g
  • Protein: 45.0 g

View full nutritional breakdown of Roasted Cauliflower Risotto calories by ingredient
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Roasted Cauliflower Risotto

Submitted by: MADEMCHE

Introduction

adapted from A Couple of Cooks adapted from A Couple of Cooks
Number of Servings: 4

Ingredients

    1 head cauliflower
    1 tablespoons olive oil
    ½ teaspoon kosher salt
    6 cups vegetable broth
    1 tablespoons olive oil
    1 large shallot, minced
    1 clove of garlic, minced
    2 cups Arborio rice
    ¾ cup dry white wine
    375 g dry curd cottage cheese
    4 cups spinach leaves
    2 cup chickpeas, no salt added
    ¾ cup Parmesan cheese
    Fresh ground pepper

Directions

Preheat the oven to 450°F.

Place broth in a medium sauce pan and heat to a simmer; reduce heat and keep warm.

Cut the cauliflower into florets (cut off the bottom, then cut the head in half and remove the florets). Line a baking sheet with parchment paper, place the cauliflower in the pan and drizzle on olive oil, ½ teaspoon kosher salt, and fresh ground pepper. Mix with your hands to thoroughly coat. Place in the oven and roast for 30 minutes, until tender and browned, stirring once.

Meanwhile, mince the shallot. Then, in a large heavy-bottomed skillet, pot or Dutch oven, heat 1 tablespoon olive oil over medium high heat. Add the shallot and garlic, reduce heat to medium, and cook until translucent, stirring often, about 3 minutes. Add the rice and stir to combine, about 2 minutes. Increase heat to medium-high and add ¾ cup white wine. Cook, stirring, until liquid is almost evaporated, a few minutes.

At this point, you’re ready to start adding the broth. Add ½ cup warmed broth to skillet. Cook, stirring frequently, until broth is almost absorbed. Repeat, gradually adding broth ½ cup at a time and stirring , until rice is tender but still al dente and sauce is creamy (you may not need all the broth). The process should take about 20 to 25 minutes.

Stir in ½ to ¾ cup Parmesan cheese, the roasted cauliflower, 4 cups spinach leaves, and 2 cups chickpeas. Continue to stir until the spinach is wilted (or turn off the heat and cover the dish for a few minutes). Remove from heat and season to taste with pepper. Serve immediately, garnished with Parmesan cheese.

Serving Size: Makes 4 large bowls of risotto






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