by gingerroot
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Expand3 cups cauliflower florets Ask a question about this ingredient
1/2 cup finely chopped cauliflower leaves (thick, fibrous stalks discarded) Ask a question about this ingredient
1 garlic clove, finely chopped Ask a question about this ingredient
Extra virgin olive oil Ask a question about this ingredient
sea salt Ask a question about this ingredient
3 1/2 cups chicken stock Ask a question about this ingredient
4 cups water Ask a question about this ingredient
2 tablespoons unsalted butter Ask a question about this ingredient
1/3 cup sweet onion, finely chopped Ask a question about this ingredient
1 garlic clove, finely chopped Ask a question about this ingredient
1 1/2 cup short grain brown rice Ask a question about this ingredient
1/3 cup vermouth Ask a question about this ingredient
1 meyer lemon Ask a question about this ingredient
2 generous tablespoons Mascarpone Ask a question about this ingredient
1 tablespoon finely chopped Italian parsley Ask a question about this ingredient
walnut oil, for drizzling Ask a question about this ingredient
1/4 cup walnuts, lightly toasted in a 350 degree oven for 5-7 minutes, finely chopped Ask a question about this ingredient
Freshly grated Parmigiano Reggiano Ask a question about this ingredient
Freshly ground black pepper Ask a question about this ingredient
Preheat oven to 425 degrees. Tear off two approximately 12” square pieces of tin foil and set aside on a baking sheet.
Ask a question about this stepIn a medium bowl, toss cauliflower with a few glugs of olive oil, a pinch of sea salt and one finely chopped garlic clove. Lay out cauliflower mixture on one of your tin foil squares in a single layer. Top with second piece of foil and fold up edges on all sides to create a sealed packet. Roast in oven for 15 minutes.
Ask a question about this stepWhile cauliflower is roasting, combine chicken stock and water in a saucepan. Cover and bring to a boil and then reduce to a simmer.
Ask a question about this stepCarefully pry off top piece of foil to expose cauliflower (watch out for the hot steam!). Shake tin foil slightly to move pieces around. Roast cauliflower for 6 minutes more, until tender and browned but still moist. Remove pan from oven. When cooled, coarsely chop cauliflower florets.
Ask a question about this stepTransfer chopped roasted cauliflower to original medium bowl. Add zest from lemon and 2 tablespoons of lemon juice. Set bowl aside
Ask a question about this stepIn a Dutch oven, melt butter over medium heat. Add onion, finely chopped garlic clove and cook until fragrant, stirring. Add cauliflower leaves and a pinch of salt. Continue cooking and stirring until onion softens and begins to become translucent. Stir in rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.
Ask a question about this stepStir 1 cup (I use my soup ladle) simmering broth into rice and cook, stirring constantly until absorbed. You want mixture to be simmering, not boiling, so adjust heat if necessary. Continue cooking and adding broth, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next, until rice is just tender and creamy about 25 minutes. Fold in cauliflower-lemon mixture and stir to combine. Add mascarpone, stirring to combine. Turn off heat. Taste for salt, adding if necessary. Stir in parsley and several grinds of fresh black pepper. If risotto is too thick, thin with a bit of the remaining broth (there will be a little left). Plate risotto, sprinkling each serving with parmagiano-reggiano, a drizzle of walnut oil and toasted walnuts, serve immediately and enjoy.
Ask a question about this stepHi healthierkitchen! I think a little preserved Meyer lemon would be lovely. Maybe start with a tablespoon or two of rinsed and finely diced rind and instead of mixing it with the cauliflower, stir it in at the end, after the mascarpone (then you can add to taste). Let me know how it turns out!
This sounds great! I am bookmarking this and will try it when it warms up outside and my husbands dusts off the grill!
Thanks so much Lucia! I'd love to hear your thoughts about it when you try it.
This looks like the perfect recipe to win favor with a cauliflower hater.
Nice recipe. Have you tried California Koshihikari Short Grain Rice?
Thanks, SallyCan. I have tried California Koshihikari - it is delicious. I have bought Tamaki Gold a few times when it was on sale at the Japanese market I shop at. This recipe was made using Sukoyaka Genmai Premium Short Grain Brown Rice.
What a creative way of using cauliflower! Great dish :)
Thanks, adamnsvetcooking!
Holy moly, this looks amazing! Just out of curiosity, would using parchment paper in place of the foil change how the cauliflower is cooked? I think I will definitely be trying this in the near future...
Thanks, cbear1984! I think parchment would work, you would just have to fold down the sides better to create a sealed packet. It also might be a little more tricky to open it up when you want the cauliflower to get some color. With the foil, I did not actually have to take the pan out of the oven, I just pried open the top piece of foil using oven mitts.
I love this risotto dish! The flavors you have combined here look just wonderful! Saved!
Thanks so much, ChezSuzanne! I posted this really late last night and realized this morning while at the Farmer's Market that I left out a step. I added it in above. After the roasted cauliflower has cooled, you coarsely chop the florets before transferring to the bowl and adding zest and lemon juice.
This looks wonderful - love your flavor combinations.
Thanks Lizthechef! I feel the same way about your Company Cauliflower Gratin. I would definitely skip dessert for a serving of that!
Thanks, Sagegreen. Your stroganoff looks amazing!!
Thanks, mrslarkin! The cauliflower was tender and moist but will all the goodness that roasting imparts.
This sounds delicous! I haven't made risotto much lately as I've tried to switch to mostly brown rices, so I'm glad to see that it doesn't take too, too long to make a risotto with brown. It's a great choice here as the cauliflower and walnuts complement the nuttier flavor.
Thanks, healthierkitchen! I think you will enjoy the subtle nuttiness of brown rice risotto. I also like to make mushroom and sausage risotto with brown rice. Just make sure you use a short grain brown rice - I use a Japanese variety.
Nozlee is the Assistant Editor of Food52.
I've still got this on my list to make soon. Do you think I could use a little preserved Meyer lemon or would it be too strong? I have two quarts and should start using them!