Lemony Roasted Cauliflower Risotto

Servings: 4 | Amount per Serving: 1/4 risotto

• Prep Time: 30mins
• Cook Time: 60mins
• Total Time: 1hr 30mins

Ingredients

• 1) 3 tablespoons olive oil
• 2) 1 small yellow onion, chopped
• 3) 2 cloves garlic, pressed or minced
• 4) 4 cups chicken broth, divided
• 5) 1 cup brown arborio/short-grain brown rice
• 6) 1 large head of cauliflower, sliced into florets
• 7) 1 laurel leaf
• 8) 0.5 cup dry white wine
• 9) 1 tablespoon salted butter, diced
• 10) 1 teaspoon sea salt, more to taste
• 11) Nutmeg, to taste
• 12) Dry Basil, to taste
• 13) Dry Oregano, to taste
• 14) Garlic Powder, to taste
• 15) Onion Powder, to taste
• 16) Zest and juice of 1 lemon
• 17) Garnish: ¼ cup sliced almonds or a few sprigs fresh thyme, leaves removed from stems and larger leaves torn into small pieces

Steps

• 1) Toss the cauliflower with 2 tablespoons olive oil on your lined baking sheet.
  Sprinkle with salt, herbs, condiments and some freshly ground black pepper and arrange in a single layer on the pan.
• 2) Roast on the upper rack until the florets are tender and the edges are deeply caramelized, tossing halfway and squeezing half of the lemon juice over them at this point.
  Start checking the cauliflower for doneness around 30 minutes.
• 3) In the meantime, heat 1 tablespoon olive oil in a medium Dutch oven over medium heat until shimmering. Add onion, oregano, and a pinch of salt.
  Cook, stirring occasionally, for ten minutes, then add the minced garlic and laurel leaf.
  Cook for another 2 to 4 minutes, until the onions are well browned.
• 4) Add in the rice and sautée for a few minutes.
• 5) Reduce the heat, add two cups of broth, wine, herbs and condiments. Bring to a simmer and cook, stirring often.
• 6) When the first two cups of broth have been absorbed, add a third cup, add lemon zest and the other half of the lemon juice, and then repeat with the last cup.
• 7) In the meantime, toast your almonds in a small skillet over medium-low heat, stirring constantly, until fragrant and turning lightly golden on the edges, about 3 to 5 minutes.
  Add them to the rice before adding the last cup of broth, but save some for garnishing.
• 8) When all liquid has been absorbed and the rice is fork tender, add the butter and stir vigorously to incorporate.
• 9) Section off one-fourth of the cauliflower to use as a garnish.
  Chop any large remaining pieces of cauliflower into more bite-sized pieces.
• 10) Remove the laurel leaf and stir in the cauliflower. Taste and add more salt, condiments or lemon juice as needed.
• 11) Divide the risotto into bowls and top with the remaining roasted cauliflower and a sprinkling of toasted almonds or fresh thyme.

Notes

• 1) Substitute almonds with pumpkin seeds.