One of my favorite Cauliflower Recipes, this Roasted Cauliflower Risotto with Sage and Almonds is so creamy and delicious! It gets extra flavor from the roasting of the cauliflower!
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When is Cauliflower in Season?
Last July my CSA gave me a big head of cauliflower. I don’t know about you, but I typically associate cauliflower with fall. Well after doing some research, it’s clear that no one really has a handle on the Cauliflower growing season! For Tennessee, one site said July-November and another said October-December.
I looked up California and it is basically in season year round, which probably explains why you can pretty much find it at your grocery store no mater what time of the year it is.
Cauliflower Risotto with Sage and Almonds
The secret to this risotto is roasting the cauliflower, almonds and sage! All you do is roast the cauliflower on a rimmed baking sheet, then towards the end add the almonds and sage.
While the cauliflower is roasting, you can begin heating up the stock in a medium saucepan. In a large saucepan, you begin cooking the onion, sage and rice. You gradually stir in the stock, until the stock is absorbed and the rice is cooked to your liking. Stir in parmesan cheese.
Ladle into serving bowls and top with cheese and cauliflower mixture.
I found this recipe in an old 2009 issue of Donna Hay magazine. It’s been a family favorite for that long!
You can easily make it vegan or vegetarian by substituting vegetable broth for the chicken broth. It makes a great vegetarian Thanksgiving main dish!
Roasted Cauliflower, Sage and Almond Risotto
Ingredients
- 1 head 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
- 6 1/2 cups of chicken stock or vegetable stock (vegan)
- 3 tablespoons butter about 3 tablespoons
- 1 onion chopped
- 1 1/2 cups arborio rice
- 1/2 cup dry sherry
- 1/2 cup finely grated parmesan
- 1 cup Taleggio or other strongly flavored cheese sliced (I omitted)
Instructions
- 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.
Nutrition
Looking for more cauliflower recipes:
Salmon on Cauliflower “Risotto”
Roasted Cauliflower and Bread Salad
Alexandra @ It's Not Complicated Recipes says
January 21, 2019 at 1:06 amThis looks absolutely incredible. I adore cauliflower, and these flavours sound so beautiful. I am so excited to try soon!
Pam Greer says
January 21, 2019 at 10:05 amYou’ll have to let me know what you think!
Tara @ Unsophisticook says
July 25, 2018 at 9:26 pmSo many of my favorite flavors going on in this dish!
Pam Greer says
July 26, 2018 at 3:05 pmMe too!
Kristine says
July 25, 2018 at 6:01 pmWell yum! This risotto looks delicious! I love using cauliflower all year long! Pinning!
Pam Greer says
July 25, 2018 at 7:29 pmMe too!
Claudia Lamascolo says
July 25, 2018 at 5:13 pmI only eat light meals during the summer and this is perfect. I can eat soup all year long. Never need to wait for fall especially since I watch carbs and fat this is awesome!
Pam Greer says
July 25, 2018 at 7:30 pmI can eat soup all year long too!
Jacque Hastert says
July 25, 2018 at 4:56 pmI grew up hating cauliflower, but now it is one of my favorite veggies to eat and snack on. I will have to try this risotto 🙂
Pam Greer says
July 25, 2018 at 7:30 pmYou’ll have to let me know what you think!
Ginny says
July 25, 2018 at 4:54 pmMy heart skipped a beat. Risotto with cauliflower sounds like heaven and I’ll be making this recipe asap.
Pam Greer says
July 25, 2018 at 7:30 pmIt’s so good!
Ann says
July 29, 2017 at 8:50 pmThat’s an interesting combination and I’m rather fond of risotto. Crab and lemon is particular favourite. Pumpkin and sage is another.
Tina Culbertson says
July 26, 2017 at 10:35 amI also associate it with Fall but I am a lover of this vegetable. It wouldn’t matter which season, I would eat it. Wish my husband liked it as much.
swayam says
July 23, 2015 at 3:25 pmThis 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 🙂
Olivia @ livforcake says
July 19, 2015 at 11:38 pmThis sounds and looks amazing, Pam! Holy yum.
Mary says
July 14, 2014 at 7:58 pmI 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!
Kimberly says
July 14, 2014 at 12:53 pmThis looks incredible! Pinned. We love having you be a part of our party. I hope to see you tonight at 7 pm.
Happy Monday! Lou Lou Girls
April J Harris says
July 14, 2014 at 8:55 amWhat 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!
Cynthia says
July 11, 2014 at 9:48 pmI 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.
Alesha @ Full Time Mama says
July 8, 2014 at 11:52 pmWe 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! 🙂
grace says
July 8, 2014 at 8:27 pmat 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! 🙂
Amy @Very Culinary says
July 7, 2014 at 10:36 pmI 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!
Marjie says
July 7, 2014 at 3:25 pmI’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.
Joanne says
July 7, 2014 at 6:34 amI 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?