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

almond coconut fudge

Almond Coconut Fudge

1 cup almonds, chopped

1/2 cup evaporated milk

1/2 cup sugar

12 large marshmallows

2 cups shredded coconut

1 cup dark chocolate chips

1 cup milk chocolate chips

2 teaspoons vanilla

Spread almonds evenly on a foil lined cookie sheet and toast in 400 degree oven until lightly browned, approximately 4 minutes.  Set aside.

Make filling: Combine evaporated milk and sugar in medium saucepan.  Bring to a light boil over medium heat, cook and stir for four minutes.  Turn heat down to low and add marshmallows.  Stir until marshmallows are melted.  Remove from heat and add coconut.  Stir until blended and set aside.

Make fudge: In second medium saucepan, combine both semi sweet and milk chocolate chips and sweetened condensed milk.  Heat until chips are melted.  Remove from heat and add vanilla.

Spray 8 x 8 baking dish with pan spray.  Spread half of the fudge mixture in pan.  Spread filling mixture over fudge.  Sprinkle filling mixture with half of the toasted almonds.  Spread remaining fudge over filling and almonds.  Spread remaining almonds over top, pressing into fudge lightly as necessary.

Cool fudge before cutting.

enjoy 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