Cauliflower Risotto
A creamy cauliflower risotto gets thumbs up from everyone

Even adventurous home cooks return repeatedly to favorite recipes, bypassing new ones that at first seem appealing but then get dismissed as too ‘something’, insert ‘weird’ or ‘complicated’ or ‘exotic’ though what we really mean is ‘unfamiliar’.

For years, so it’s been for risotto and me. I saved it for special occasions when someone else could man the spoon and somehow never once made it myself. No more. Since last spring, I’ve made risotto two or three times a month in four different kitchens. On trips, I tuck Arborio rice into my suitcase, just in case I get a turn at the stove.

This creamy leek and cauliflower risotto gets thumbs ups from everyone, men, women, even kids. Served with a big salad, it’s an easy and inexpensive main dish but I like to serve it on the side with grilled shrimp or steak. Risotto does take nearly constant attention though between stirs, there’s plenty of time to make the salad, set the table and sip a glass of wine.

ALANNA's TIPS To clean and trim a leek, wash well, then slice off the root and dark green leaves. Halve bulb lengthwise, then separate the layers slightly and rinse under running water. Inside the remaining dark leaves, find a slender piece of additional light-green leek, so cook this too. Risotto traditionalists insist on rich, homemade chicken stock and yes, risotto’s extra delicious that way. But I’m quite happy with a good condensed base such as Better Than Bouillon or even a good powder. My sister tucks spoonfuls of warm risotto into spinach leaves for small lunch-time wraps.
Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Share a favorite supper recipe via e-mail.

QUICK SUPPER:
CAULIFLOWER RISOTTO

Easier, more delicious, than you think
Hands-on time: 45 minutes
Time to table: 45 minutes
Makes 4 cups, easy to double
  • Big pot of salted water
  • 1 large leek, trimmed & cleaned (see ALANNA’s TIPS)
  • 1/2 head cauliflower (about 1 pound) cored, cut in florets
  • 2-1/2 cups chicken stock (see TIPS)
  • 2 slices bacon, chopped (or 2 tablespoons bacon grease or unsalted butter)
  • 1/2 cup Arborio rice
  • 1/2 cup grated fresh Parmesan (from about 2 square inches)
  • Fresh oregano leaves or other herbs
  • Salt & pepper to taste

Bring water to a boil. Drop in leek and cauliflower for 1 – 2 minutes then drain. Cut leek into half rings, florets into smaller pieces.

Meanwhile, in a small pot, bring stock to a boil; adjust heat to maintain slow simmer.

Meanwhile, in a large deep skillet, cook bacon til crisp, lift onto a plate to cool, leaving fat in skillet. Stir in leek and cauliflower, let cook for about 5 minutes, stirring often. Stir in rice, turning several times to coat with fat. Stirring nearly continuously, add simmering stock a half cup at a time, adding more only when what’s been added is incorporated. As mixture cooks, break cauliflower into smaller and smaller pieces. Mixture is done when rice is tender and creamy looking. Stir in Parmesan, cooked bacon, oregano and season to taste. Serve immediately.

NUTRITION ESTIMATE Per Cup: 252 Cal; 11g Tot Fat; 5g Sat Fat; 29g Carb; 4g Fiber; 605mg Sodium; 18mg Cholesterol; Weight Watchers 5 points

More Recipes for Vegetarian Suppers

(click a photo for a recipe)
Black Lentils with Tofu Kitchen Stir-Fry Winter Pesto

~ more cauliflower recipes from my food blog, A Veggie Venture ~
DOUBLY DELISH

• Cauliflower Risotto is my contribution to a very special edition of Weekend Herb Blogging at Kalyn's Kitchen, on this, the second anniversary of a weekly collection of recipes featuring an herb. To mark the occasion, we're asked to submit recipes that are Doubly Delish - one vegetable and one herb. Congratulations, Kalyn, and many many thanks to you, for all you do for the food blogging community and all those among us who are lucky to call you 'friend' ...

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences.

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© Copyright 2007 Kitchen Parade

October 12, 2007 printme Page Permalink |email E-Mail this Recipe

Comments:

I love those herbs on the background, Alanna! I made a lovely cauliflower and mince gratin yesterday, so I'm very much on the cauliflower consumption mood at the moment. Thank you for a great-looking recipe!
Blogger Pille on 10/12/2007
 
Good eye, Pille! Yes, that's a pot of French tarragon, rosemary and some small bits of thyme, with another pot of safe nearby. These are mostly 'decorative' on the patio, the 'eating' herbs are on a side garden.
Blogger Alanna on 10/12/2007
 
I, also, make risotto often, It's so easy and soooo good. I saw white, purple, green and orange cauliflower at the market today - the orange was new to me and I was so tempted...but with the beans, acorn, butternut, courgette and pumpkin all in the garden I can barely keep up with the eating as it is (freezer's full except for the space allocated the pumpkin). I hope it's there again in a few weeks ;-)
Blogger katiez on 10/12/2007
 
Alanna, this looks really interesting and delicious! I rediscovered risotto recently -- made some last weekend that was so good, and I'd kind of forgotten about making it for awhile. I'm going to give this recipe a whirl when I get back from my next round of business travel.
Anonymous Genie on 10/12/2007
 
Hi. Just wondering, in terms of making this recipe vegetarian, whether I should put a bit of oil in the pan after I cook the soy bacon? It doesn't leave nearly as much fat behind, but if you don't think it's necessary that's excellent. On the WW and like to save points where I can!
Thanks so much. Absolutely love your stuff!
Blogger * on 10/12/2007
 
Katie ~ Oh I long for those colored cauliflowers but just never see them. But I know what you mean about 'keeping up'. It's hard, this time of year when the seasons begin to cross. (What 'hardship'!)

Genie ~ Darned ol' travel, gets in the way of the kitchen, doesn't it ...

* ~ I don't have experience with soy bacon but have made this without bacon, it's about 2 tablespoons of fat that you're looking for. You might think about supplementing with butter vs oil for flavor, however. Let me know how it goes!
Blogger Alanna on 10/12/2007
 
It's fall, it's cooler. I love risotto. This would be just perfect for now. And Katiez's talk of the purple and orange makes me think Halloween. Have to see where that leads.
This looks super fine Alanna.
Blogger MyKitchenInHalfCups on 10/12/2007
 
It does sound very "delish." I love the idea of adding the cauliflower, which would make it much more South Beach friendly for me. Heck, I would cheat for this dish any day. Thanks for participating and being such a great friend and food blogging confidante!
Blogger Kalyn on 10/12/2007
 
I haven't had risotto is a while -- I think of it as more of a winter dish. But this looks delicious and it's starting to get rather cool here.
Blogger Kelly Mahoney on 10/12/2007
 
Yes, Alanna, I am always prepared to cook in my destination's kitchen. As a matter of fact I am doing just that today!

Your cauliflower risotto is inspiring.
Blogger Cynthia on 10/13/2007
 
This risotto was soooo delicious. I had to make it for myself, because my boyfriend hates cauliflower, but I had to keep myself from gobbling the ENTIRE DISH in one sitting! Thanks for the recipe. I love your column and the Veggie Venture blog. Keep it up!
Blogger ShinyLightDesigns on 10/20/2007
 
Shiny Light ~ Oh good!! Thanks so much for taking a minute to share your results. I could eat the 'whole pot' too - which is why I tend to make it for other people, not for home! Maybe the cauliflower is delicate enough that it he could learn its virtues?
Blogger Alanna on 10/21/2007
 
Alanna-
Thanks for the recipe - I love risotto and I too never really made it much b/c I thought it was too hard.

Thanks for the Blogher highlight!!!
xoxo
jaden
Blogger SteamyKitchen on 10/26/2007