Cheesy Cauliflower Risotto with Roasted Calabrian Chili Cauliflower

6/6/2023

Cheesy Cauliflower Risotto
with Roasted Calabrian Chili Cauliflower

Prep Time: 20 Min
Cook Time: 45 Min

Yields: 4 Servings

WHAT YOU NEED

1 Head Cauliflower, half chopped in to large florets, the other half finely chopped
RISOTTO
1 C Arborio Rice
1 Tbsp. Unsalted Butter
1 Tbsp. EVOO
1 Yellow Onion, finely diced
3 cloves Garlic, crushed & minced
6 sprigs Fresh Thyme leaves removed
1 C Dry White Wine
1 L Pres Choice Plant-Based Chikn Broth
1 C Extra Old Aged White Cheddar, shredded
1/2 C Aged Gouda, shredded
1/2 Tsp. Red Pepper Flakes
Himalayan Salt To Taste
Cracked Pepper
Fresh Parsley
ROASTED CAULI
Vegetable Oil
4 Tbsp. Calabrian Chili Pesto
1/2 Lemon, juice
Himalayan Salt

ROASTED - Preheat oven to 425 F
In a medium sized mixing bowl, add the pesto, lemon juice, large florets, and enough vegetable oil to allow the mixture to spread between the florets. Use your hands to work the pesto in to all of the florets before transferring them to a parchment lined baking sheet. Season liberally with Himalayan salt and cover with tinfoil.
Bake 30 minutes covered. Remove cover, flip, and continue to cook another 15 or so minutes until some charring has occurred and florets are tender. Taste and season with additional salt to taste.

RISOTTO - In the meantime, empty the entire carton of broth in to a small covered pot and bring to a boil. Once boiled, leave covered and reduce to low.
Begin melting the butter & EVOO, pepper flakes, garlic, and thyme together in a large, 12" skillet set to about medium heat. Once heated, let everything sizzle for 30 seconds or so before adding the onions and a good pinch of salt. Stir and cook for 4 ish minutes. Add the finely chopped florets and a good pinch of salt. Stir and cook 5 - 7 minutes until florets have started to go soft. Add the dry rice, stir, and continue to stir and cook until rice goes opaque and the germ is visible.

Pour in the wine and let that simmer until mostly reduced. Now, add a ladleful of broth and simmer until broth is reduced, continuing 4 - 5 times until rice is plump, and cooked but still having retained a bit of bite.
Remove from heat and stir in the cheddar & gouda until fully incorporated. Season to taste with salt and some cracked pepper.
For service, serve a scoop of the creamy risotto with some of the roasted cauliflower on top. Finish with some fresh parsley, finely shredded aged cheddar, and a sprinkling of pepper flakes. ENJOY!