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
- 1½ cups arborio rice
- ½ cup dry sherry
- ½ 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.
I’m linking up with:
Monday Funday @ The Bewitchin’ Kitchen
Melt in Your Mouth Monday @ Make Ahead Meals for Busy Moms
Mix It Up Monday @ Flour Me With Love
Make it Pretty Monday @ The Dedicated House
Sweet Sharing Monday @ Sweet Anne
Inspiration Monday @ I Should be Mopping the Floor
Much Ado About Monday @ Huckleberry Love
What’d You Do This Weekend @ Tumbleweed Contessa
Linky Party @ Lou Lou Girls
In and Out of the Kitchen @ Feeding Big
The Hearth and Soul Hop @ The 21st Century Housewife
Delicious Dish Tuesday @ Full Time Mama
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