Roasted Cauliflower "Risotto". Hearty and healthy low carb dinner with amazing reviews. This easy cauliflower risotto recipe features roasted cauliflower and hearty chickpeas. Packed with nutrients, it's a filling weeknight meal!

As an Amazon affiliate, and affiliate with other. Home » Recipes » Dinner Recipes » Roasted cauliflower risotto with truffle oil. I have spent so much time cooking cauliflower over this past year. You can have Roasted Cauliflower "Risotto" using 11 ingredients and 9 steps. Here is how you cook it.

Ingredients of Roasted Cauliflower "Risotto"

You need 1 medium of head cauliflower.
It's 2 tbsp of extra virgin olive oil.
You need 1/2 tsp of garlic powder.
It's 1/2 tsp of salt.
You need 1/4 tsp of ground black pepper.
Prepare 2 tbsp of unsalted butter.
It's 4 oz of cream cheese - softened.
Prepare 2 tbsp of milk.
Prepare 2 tbsp of beef stock.
You need 2 tbsp of grated parmesan cheese.
Prepare 1/4 cup of fresh parsley - chopped (optional).

Cauliflower Risotto with Sage and Almonds. If your palate is partial to luscious creaminess, then this risotto is for you. The ricotta and parmesan enhance the roasted cauliflower risotto with. with Sicilian-Style Roasted Cauliflower. We're giving risotto a few sophisticated twists in this take on the classic northern Italian rice dish.

Roasted Cauliflower "Risotto" step by step

Preheat oven to 400°F. Line a baking sheet with aluminum foil. Set aside..
Clean cauliflower and cut into large pieces (roughly 2 inches or the size of the largest florets)..
Place cauliflower in a large bowl. Sprinkle with garlic powder, salt and pepper. Drizzle with olive oil and toss to coat. Pour out onto lined cookie sheet in a single layer..
Place cauliflower in oven and bake for about 40 minutes, stirring every 10 minutes. It should be fork tender, but slightly firm..
Remove cauliflower from oven, transfer to a cutting board and tent with foil from baking sheet for about 5 minutes..
Remove foil. Chop cauliflower (or pulse in food processor) until it is the size of arborio rice..
Place cauliflower in a medium sauce pan over medium low heat. Add all remaining ingredients except parmesan and parsley. Heat through, stirring constantly until cream cheese is melted..
Stir in parmesan cheese until well incorporated. Taste and adjust seasoning as needed. Add an additional tbs parmesan if desired. Stir in 2 tbs chopped fresh parsley and top with remaining 2 tbs as garnish when serving, if desired..
Serve with any main dish you would normally have with risotto, or even mashed potatoes. Enjoy!.

Roasting cauliflower coaxes out sweet, nutty notes that are nowhere to be found when it's eaten raw. Working from the flavors of roasted cauliflower, I decided to make a risotto. Stir in cauliflower, cheese, butter, and salt and pepper to taste. Stir in parsley and thin with some of remaining broth if. Intro. *This post is another in our Date Night series with Chateau St.