Roasted Cauliflower Risotto


I think this was one of the more lackluster risottos I’ve made in awhile. Food Network Magazine, you have failed me.


But it wasn’t all for nothing – I love the concept of putting stuff on top of risotto instead of mixing it all in.



    1/2 head cauliflower, florets cut into 1/2-inch pieces, stems chopped
    1 tablespoons extra-virgin olive oil
    Kosher salt and freshly ground pepper
    1/4 cup sliced almonds
    1/2 medium onion, finely chopped
    1 cups short-grain Italian rice (such as arborio or vialone nano)
    1 clove garlic, minced
    1/2 cup dry white wine
    3 cups low-sodium chicken broth
    2 tablespoons unsalted butter
    4 Tbls Italian parmesan cheese, grated
    2 cups chopped spinach
    fresh ground pepper


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, 10 minutes. Add the almonds and roast until the cauliflower is tender, about 5 more minutes. {NOT 15 minutes like the recipe said!}

Meanwhile, heat the remaining 2 tablespoons olive oil in a Dutch oven over high heat. Add the onion and cauliflower stems {really? I missed this part apparently} 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 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. {Erhm, I didn’t do this either. Who does this with risotto?}

Remove the rice from the oven and add the spinach, butter and parmesan stirring vigorously until the risotto is creamy, 1 to 2 minutes. Divide among bowls and top with the roasted cauliflower and almonds.

Serving Size: Serves 4
Nutrition here.


Yep, very crispy almonds. Watch them. Carefully. I obviously wasn’t. I ended up picking out the least burnt ones and they did add a nice crunch. Unfortunately, I liked the toppings way more than the actual risotto itself.


You win some, you lose some.



One Response

  1. Oh this looks delicious! I love risotto so I’ll have to try this with the cauliflower. Your photos are beautiful too!

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