Roasted Cauliflower, Sage and Almond Risotto

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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. 
With crispy roasted cauliflower, nutty almonds and earthy sage, this Roasted Cauliflower, Sage and Almond Risotto is sure to please!

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.

Roasted Cauliflower, Sage and Almond Risotto

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).

Roasted Cauliflower, Sage and Almond Risotto

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!

Roasted Cauliflower, Sage and Almond Risotto

Roasted Cauliflower, Sage and Almond Risotto


  • 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)


  1. 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.
  2. 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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  1. says

    I made this risotto earlier this year and it is one of my favorites! I felt similarly about cauliflower but i just got it in a CSA box as well and have seen it nonstop at the farmer’s markets…so maybe it’s bi-seasonal?

  2. says

    I’m not a fan of the work it takes to make risotto, although I’m happy to eat it if someone else makes it. Your cauliflower topping sounds great. I do love cauliflower, and it makes a great base for other flavors, often, in my case, cheese. It’s great that you’re getting inspiration from your CSA.

  3. says

    I sort of think of cauliflower as a fall food, too. BUT I still make it all year round. As a matter of fact, I roasted some last week when it was 103 degrees outside. Tell me that’s not love. Pinned this!

  4. says

    at this point in my life, i don’t eat cauliflower unless it’s been roasted or smothered with cheese. that said, this sounds like a great dish! :)

  5. says

    We eat cauliflower year round, but far more in the fall and winter months than in the spring and summer months. I’ve never thought about that before now, though!
    This recipe looks and sounds amazing, and we’re always in need of new ways to eat veggies. Thank you so much for linking up with us at Delicious Dish Tuesday! We can’t wait to see what other amazing recipes you’ll share with us in coming weeks! :)

  6. Cynthia says

    I agree with you about associating cauliflower with the fall. However, this dish looks so good I think I might have to change my mind about that. Who says we can’t eat it all year round? Thank you for linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.

  7. says

    What a delicious recipe – I never thought of using cauliflower in risotto. Thank you for sharing this post with us at Hearth and Soul and thank you for sharing about the Donna Hay app as well! I’m so pleased to learn about it!

  8. says

    I totally associate certain vegetables (and recipes) with different seasons as well. This looks yummy. I’ve never tried making my own risotto, but I always see chefs making it on tv. Thanks for sharing at DDT!

  9. says

    This looks so good Pam! And I loved your about me page.. Hoping you haven’t moved onto another site by the time you get this message 😛
    PS: I co host a link party on Saturdays 8am EST called Saucy Saturdays.. would love for you to join us :)

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