Yum, well a hearty cauliflower risotto it is for dinner tonight! Are you also in? This one was still missing in my risotti recipe collection here on my food blog. And I bet that you are going to love it as much as we did!
Yes, we loved this cauliflower risotto to bits.
Especially the hubs. Because if there’s a dish that he adores, then it is risotto. And one of his favorite vegetables? Well that’s cauliflower of course!
Good to know because I think that we are in for a winner dinner tonight. One of those dinners that you just can’t get enough. That kind of dinner that you always seem to make way too little of. Even if you both have had seconds already.
This one is a simple risotto recipe that is packed with the most beautiful autumn flavors.
Just imagine those roasted cauliflower florets, the earthy flavor of the walnuts, fresh sage leaves and shaved parmesan cheese… I bet that you can imagine that you are in for a real treat here tonight!
Cauliflower Risotto with Sage
Does your family contain risotto lovers?
Quite frankly I have to say that I made this cauliflower risotto for the very first time. Just because I happened to have half a cauliflower still in my fridge. I made a cheesy cauliflower au gratin last weekend, a vegetable side dish for our pan fried pork chops in beer and bacon sauce.
I was first thinking of making a creamy cauliflower puree with the rest of the fresh cauliflower. Until I saw that half a bag of risotto rice in my pantry. So I ditched that initial plan.
So cauliflower risotto it is!
Do you love cauliflower dishes?
Then also check out my cheesy cauliflower au gratin as well!
- 7 oz risotto rice (200 g)
- 3 cups vegetable stock (720 ml), warm
- 1 small onion chopped
- 2 large garlic cloves chopped
- 10,5 oz fresh cauliflower (350 g)
- a handful walnuts
- a handful fresh sage leaves
- 2 tbsp unsalted butter
- grated parmesan cheese
- olive oil
Cut the cauliflower into bite-size florets and place them on a baking tray. Drizzle with olive oil, pepper and salt. Place the tray with the florets in a preheated oven at 400°F (200°C) and roast them for 10 minutes until golden. Then let them cool down.
Add the leftover cauliflower bits to a blender and pulse it into a crumble.
Add a tablespoon of butter to a large saucepan and then place it over medium heat. Then add the chopped onion and garlic.
- Stir fry the onion for 3 minutes. Then add the rice.
Stir and bake the rice for a minute. Then pour in the cauliflower crumble. Season with a pepper and salt. Add some warm stock and cook over medium heat until it has gone.
- Add more stock until the risotto rice is nearly tender. Stir regularly. In the meantime transfer the walnuts to a non-stick pan and place this over medium heat.
- Gently roast the nuts for 4 minutes. Then take the pan off the heat and let the nuts cool a little before pouring them in a blender.
Blend the nuts into a rough crumble. When the risotto is nearly tender add half of the walnut crumble, the remaining butter and the sliced sage.
- Add the baked florets.
- Stir the risotto. Check the seasoning and add extra pepper or salt. Take the pan off the heat and scoop the cauliflower risotto onto plates. Sprinkle with the remaining walnut crumble and parmesan cheese. Serve hot.