Roasted Cauliflower Risotto and Smoked Parm

Posted by: Lucia Cascioli, Canadian Writer

Thanks to our fan Lucia Cascioli for sharing her delicious recipe featuring our Smoked Parmesan and Ontario grown Cauliflower!

Cauliflower Ingredients:

  • 1 cauliflower head, broken into small flowerets
  • Olive oil, drizzle
  • Salt & Pepper

Rice Ingredients:

  • 5 cups of chicken stock
  • 2 tbsp olive oil
  • 1 tbsp of butter
  • 1 Medium onion, chopped
  • 1½ cups Arborio rice
  • ½ Dry white wine
  • 1 Envelope of dried saffron
  • Salt and pepper, to taste

Garnish Ingredients:

  • 1 cup Bothwell Smoked Parmesan, grated
  • 1 tbsp Fresh parsley, chopped
  • 2 tbsp Butter

1. Preheat oven to 200C/400F

2. Place the cauliflower flowerets on a baking sheet (I usually line mine with foil) and drizzle with olive oil. Season with salt and pepper. Toss with hands so that the flowerets get evenly coated. Roast in oven for 25 minutes. The flowerets should have golden tips and pierce easily with a fork.

3.  Meanwhile, heat chicken broth in a saucepan until simmering.

4. Once you get the broth started, chop the onion and in another saucepan, melt the butter with the olive oil over medium heat and add it in. Stir until translucent. I use my 3.5 qt brasier. It looks like this!


5. Add rice and stir until all the grains are coated. Make sure you hear the rice crackle before adding wine.

6. Raise heat a bit and add wine. Let the wine evaporate. (I was taught not to stir the rice with the wine to ensure that the rice does not take on a bitter flavor.)

7. Reduce heat and add the stock in three batches. (Yes, this is unlike what you’ve read elsewhere.) The stock should come up about 2 fingers above the rice. With the last batch of stock, add the saffron. Stir and let the rice absorb the stock. The more you stir, the more the starch is released. (Remember to check your cauliflower in the oven!)

8.  Reserve some stock. Taste the rice. Based on the tenderness of the rice, you may or may not need it. The rice is ready when it is al dente. Salt and pepper to taste (remember the parmigiano cheese has a salty flavour so don’t overdo it on the salt. You can adjust later.)

9.  Remove from heat and add the cheese, cauliflower, and butter. Stir using a spatula until the cheese becomes gooey and the butter melts to a nice shine on the rice. Taste to see if seasoning needs adjusting and then cover for a couple of minutes to rest before serving.

10. Sprinkle parsley on each yummy bowlful. Enjoy.

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