Cauliflower Risotto

By September 27, 2016

Cat's brother, Ollie, is a chef based in Portland, Oregon. He was in town for the 2015 Thanksgiving Beer Pairing Dinner, and made his amazing Cauliflower Risotto-- it was all gobbled up! We got his recipe so you all can try it out at home.

 1 head cauliflower, broken into florets and roughly chopped
 1 small white onion, finely minced
 4 tbsp butter, in two 2 tbsp portions
 1/2 cup white wine
 3-4 cups of stock (mushroom, veg, or chicken)
 1/2 cup shaved hard salty cheese, like parmesan, asiago or Flat Rock
 Minced fresh herbs: rosemary, thyme, tarragon, parsley
1

Pulse the cauliflower florets in a food processor until you get a pile of cauliflower "rice."

2

Sauté the onion in 2 tbsp of butter until very translucent and fragrant, stirring in the same direction with a wooden spoon. Deglaze with half the vino (1/4 cup.)

3

Add in the cauliflower rice and stir. Slowly add the stock in intervals, never drowning it but also not letting it be too stiff or burny. Keep stirring in the same direction.

4

When you're out of stock and it's all hot and gorgeous, add the rest of the wine and then "mount" with the rest of the butter, incorporating it with the liquid and cauliflower.

5

Stir in three-quarters of the cheese, and some minced herbs. Top with the rest of the cheese and serve right away.

We made this recipe for a vegan friend using coconut oil and no cheese at the end, and it was totally delicious! Just be sure to use a great stock.

Ingredients

 1 head cauliflower, broken into florets and roughly chopped
 1 small white onion, finely minced
 4 tbsp butter, in two 2 tbsp portions
 1/2 cup white wine
 3-4 cups of stock (mushroom, veg, or chicken)
 1/2 cup shaved hard salty cheese, like parmesan, asiago or Flat Rock
 Minced fresh herbs: rosemary, thyme, tarragon, parsley

Directions

1

Pulse the cauliflower florets in a food processor until you get a pile of cauliflower "rice."

2

Sauté the onion in 2 tbsp of butter until very translucent and fragrant, stirring in the same direction with a wooden spoon. Deglaze with half the vino (1/4 cup.)

3

Add in the cauliflower rice and stir. Slowly add the stock in intervals, never drowning it but also not letting it be too stiff or burny. Keep stirring in the same direction.

4

When you're out of stock and it's all hot and gorgeous, add the rest of the wine and then "mount" with the rest of the butter, incorporating it with the liquid and cauliflower.

5

Stir in three-quarters of the cheese, and some minced herbs. Top with the rest of the cheese and serve right away.

Cauliflower Risotto

2 Comments

  • Alicia Peters says:

    Used Earth Balance instead of butter, black bean stock, and nutritional yeast instead of cheese for a vegan meal and it was quite delicious! Thanks for the idea! I’ve never made cauliflower this way!

    • Fresh Forker says:

      What a great idea! Thanks for the tips on making this vegan– do you remember appx quantities in case anyone else wants to try it?

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