Lemony Roasted Cauliflower Risotto

Serves: 4 Save

Ingredients (15)

  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, pressed or minced
  • 5 cups (40 ounces) vegetable broth, divided (if your broth comes in 32-ounce containers, feel free to avoid opening another container by substituting 1 cup water for 1 cup broth in step 3)
  • 1 1/2 cups brown arborio/short-grain brown rice
  • 2 tablespoons olive oil
  • 1 large head of cauliflower, sliced into florets
  • 1 cup freshly grated Parmesan cheese
  • 1/2 cup dry white wine, optional
  • 3 tablespoons unsalted butter, diced
  • 1 teaspoon sea salt, more to taste
  • Freshly ground black pepper, to taste
  • Pinch red pepper flakes, to taste
  • Zest and juice of 1/2 lemon, preferably organic (about 1/4 teaspoon zest and 1 tablespoon juice)
  • Garnish: 1/4 cup sliced almonds or a few sprigs fresh thyme, leaves removed from stems and larger leaves torn into small pieces


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