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Baked Cauliflower Risotto

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Cauliflower and gruyere cheese make a rich and creamy meal in this Baked Cauliflower risotto.  Post may contain affiliate links. 

Rich and Creamy Baked Cauliflower Risotto - so easy and delicious!

Baked Cauliflower Risotto

I love standing over a stop stirring a risotto.  It’s so meditative.  However, there are times when I have other things to do.  Lots of other things.  I saw a post on Facebook that said that October is to photographers what April is to accountants.  It’s so true.  I have done a crazy number of photo sessions in October so far!  What makes it so crazy is that it is not just the photo sessions, it’s the time editing the photos.  I try to stay on top of it because, I can’t afford to get behind.  If I’m not editing photos, I am at a photo session.  That doesn’t leave much time for stirring a risotto.

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Let the oven do the work for you! Rich and Creamy Cauliflower Risotto

I’ve found that sometimes baked risottos work well and sometimes they don’t.  I am pleased to say that this one from Home Made Winter was wonderful.  There is an extra step of pre-boiling the cauliflower which helps it get to a tender creaminess as it bakes.  It also called for shredded gruyere, which I didn’t feel like doing, so I just cut it into cubes – worked great.  As I was eating it though, I thought it was missing something and that’s when I realized that it hadn’t called for any salt and pepper.  Normally, adding salt and pepper is second nature to me and I don’t need a recipe to remind me.  However, I am little frazzled right now and I did need the recipe to remind me – and it didn’t.  There is no mention of salt and pepper at all.  If I had been paying attention I would have salt a peppered the onions and garlic and then probably again once the cauliflower and cheese were added.  I tend to salt and pepper in layers, a little at a time.

If you do have time for stirring, I love this Roasted Cauliflower, Sage and Almond Risotto too!

5 from 2 votes
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Baked Cauliflower Risotto

This Baked Cauliflower Risotto is rich and creamy and the oven does all the work for you! 

Course Main Course
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 4 generous servings
Calories 484 kcal

Ingredients

  • 1 cauliflower small head, cut into florets
  • 1 tablespoon olive oil
  • 2 onions small, diced
  • 1 clove garlic minced
  • 7 oz arborio rice
  • 1/2 cup white wine
  • 2 1/4 cups chicken broth
  • 7 oz Gruyere grated
  • 2 slices white bread dry

Instructions

  1. Boil the cauliflower in water for 10 minutes. Drain.
  2. Preheat the oven to 350.
  3. Heat the oil in an ovenproof skillet over medium-high heat. Add the onion and saute for about 5 minutes. Add the garlic and continue stirring for about a minute sprinkling with salt and pepper. Add the rice and saute for a couple of minutes more. Add the wine and then the broth. Bring to a boil and then stir in the cauliflower and cheese, seasoning again with a little salt and pepper. Put a lid on the skillet and place in the oven.
  4. Bake the risotto for 20 minutes or until the liquid is absorbed. While the risotto is baking, process the bread in a food processor to make bread crumbs.
  5. Uncover the risotto (careful - very hot!) and sprinkle the bread crumbs on top. Bake for another 5 minutes or until bread crumbs are nicely browned.
Nutrition Facts
Baked Cauliflower Risotto
Amount Per Serving
Calories 484 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 10g 50%
Cholesterol 54mg 18%
Sodium 721mg 30%
Potassium 299mg 9%
Total Carbohydrates 48g 16%
Dietary Fiber 2g 8%
Sugars 1g
Protein 20g 40%
Vitamin A 9.4%
Vitamin C 26.8%
Calcium 55.1%
Iron 17.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Comments

  1. Just seen your post on google plus and had to stop over and drool on your photos for a few… You know how you just need some comfort food and this ticks all of the boxes. On my menu plan for next week. sharing, of course!

    Reply

  2. I just love that this recipe is baked, can’t wait to try it! I really appreciate you sharing your awesome post and your talent with us at Full Plate Thursday. Have a great weekend and come back soon!
    Miz Helen

    Reply

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