roasted cauliflower risotto

Roasted Cauliflower Risotto

1 large head cauliflower, stem removed, cut into florets

3 tablespoons olive or grapeseed oil, divided

1 teaspoon salt

1 teaspoon black pepper

1 bunch green onions, sliced from root through half of the green

4 garlic cloves, lightly chopped

1 1/2 cups risotto or arborio

3/4 cup white wine

2 cups water

3 cups vegetable broth

1 cup fontina cheese, shredded

1/2 cup fresh parsley, lightly chopped

Heat oven to 400 degrees.  Spread cauliflower on baking pan.  Drizzle with 1 tablespoon of oil and sprinkle with salt and pepper.  Roast cauliflower in oven until tender,  10-12 minutes.  When cauliflower is cooked, place in large bowl.

While cauliflower is cooking, start risotto.  Pour remaining oil in large saute pan.  Add sliced onions to oil and start cooking over medium heat.  Cook onions for a few minutes until they start to soften.  Add garlic and risotto, stirring into onions for two minutes.  Add wine to risotto mixture and stir until wine is absorbed.

Add water and then vegetable broth to risotto mixture one cup at a time, cooking and stirring until liquid is absorbed before adding next cup.  Once all liquid is absorbed, remove risotto from heat.

Add risotto to cauliflower in bowl.  Toss with fontina cheese and fresh parsley.

5FB951AA-B344-4FC3-8FEA-5B10A81EF65Cenjoy xo

mashed cauliflower

Mashed Cauliflower60F0789D-459B-46E6-A7B5-821CC6C1FE1D

1 large head cauliflower

3 cloves garlic, peeled

1/2 teaspoon salt

4 ounces cream cheese

3/4 cup shredded parmesan cheese

3 tablespoons unsalted butter

1 tablespoon fresh parsley

1/4 teaspoon pepper

Rinse cauliflower under water.  Break into pieces, removing and discarding core.  Place cauliflower in large pot with garlic cloves and cover with water.  Place pot on medium heat and bring water to a light boil.  Cook cauliflower until fork tender, about 10 minutes.

While cauliflower is cooking, place remaining ingredients in food processor.

Once cauliflower is cooked, drain into colander.  Added drained cauliflower and garlic to food processor.  Pulse food processor until all  ingredients are combined and smooth.

enjoy xo

 

 

loaded cauliflower casserole

Loaded Cauliflower Casserole

2 pounds cauliflower, one very large pretty head

8 ounce sharp cheddar cheese, shredded

8 ounce jack cheese, shredded

4 ounces pepper jack cheese, shredded

8 ounces cream cheese, room temperature

4 tablespoons heavy cream

4 green onions, thinly sliced

3 garlic cloves, finely chopped

8 slices thick cut bacon

coarse ground pepper

Spray 9 x 9 baking dish.

Rinse cauliflower and cut into medium sized florets.  Lightly steam.  (You do not want mush.)  Once cooked, drain well.

Cut bacon strips into small pieces.  Cook.  Drain on paper towels.

In large bowl, mix together cheeses, cream, green onions and garlic.  Sprinkle with pepper.  Stir in cooked cauliflower and bacon.  Yes, you can use your hands.

Place cauliflower mixture in baking dish.  Sprinkle with again with pepper.

Cover baking dish with foil and bake in 350 degree oven for 20 minutes.  Remove foil and continue to bake until cheese is bubbly around edges.

enjoy xo