With crispy roasted cauliflower, nutty almonds and earthy sage, this Roasted Cauliflower, Sage and Almond Risotto is sure to please! Post may contain affiliate links.
I don’t know about you, but there are some veggies that I associate with fall and winter. Pumpkins, butternut squash, and cauliflower to name a few. I don’t know why cauliflower is on that list, because since my CSA gave me a gorgeous head of it, it obviously is harvested in early summer. I am so pathetic in my gardening skills that possibly it’s harvested again in the fall, and I just have no clue. Whatever the reason, cauliflower = fall. Except that it’s July and I have cauliflower.
I found this recipe for Roasted Cauliflower, Sage, and Almond Risotto in Donna Hay’s Magazine Issue #44, Apr/May 2009. Now, I believe that April/May is her fall, so for Donna Hay cauliflower = fall also. Whatever season you associate cauliflower with (or perhaps you don’t even associate it with a season and are so bored reading this post, that you’ve fallen asleep – well wake up because this was really, really, really, good).
Once again, Donna Hay does not disappoint! If you live somewhere where you can pick up her magazine at a nice price, then lucky you. However if you live in the states, it costs a small fortune to get it shipped her, that’s where her ipad app comes in handy. I love this app – donna hay magazine, I tell you about it every single time I post a recipe, but it is the best food app you will ever purchase – I promise! Of course, this issue from 2009 is not on it, but it has the past few years available.
Anyway, back to this risotto. I know making risotto in the summer may sound weird, but it’s not. It was entirely too hot yesterday to go outside, so I had no trouble at all staying in my kitchen, stirring and watching the magic of risotto. The risotto itself was a pretty basic risotto, but it was elevated with the wonderful roasted cauliflower topping. The cauliflower and almonds stayed crisp. I am going to use this technique for all of my risottos that contain veggies. It is wonderful! Served with a green salad, it makes a complete meal!
- 500 g cauliflower, trimmed and chopped (I just used one medium size head)
- 2 tablespoons olive oil
- sea salt and cracked black pepper
- 1 bunch of sage, leaves picked
- 1.5 liters of chicken stock
- 60 g butter (about 3 tablespoons)
- 1 onion chopped
- 1 1/2 cups arborio rice
- 1/2 cup dry sherry
- 1/2 cup finely grated parmesan
- 100g Taleggio or other strongly flavored cheese, sliced (I omitted)
- Preheat oven to 425. Toss cauliflower, oil, salt and pepper on a rimmed baking sheet. Roast for 15 minutes, add the almonds and half of the sage. Roast for 5-8 more minutes or until golden and crisp. Set aside and keep warm.
- Place the chicken stock in a medium saucepan and heat to a simmer. Melt the butter in a large saucepan over medium heat. Add the onion and cook until soft (about 5 minutes). Chop the rest of the sage, and add it with the rice and sherry to the pan. Cook for 1-2 minutes or until sherry is absorbed. Gradually add the stock, 1 cup at a time, stirring, for 25-30 minutes, or until the stock is absorbed and the rice is al dente. Stir through the parmesan cheese and spoon into serving bowls. Top with Taleggio and the cauliflower mixture.
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