Go Back
+ servings
Roasted Cauliflower, Sage and Almond Risotto

Roasted Cauliflower, Sage and Almond Risotto

The crispy cauliflower and almonds on top makes this Roasted Cauliflower, Sage and Almond Risotto extra delicious! 
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 760kcal


  • 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 ½ cups of chicken stock or vegetable stock (vegan)
  • 3 tablespoons butter about 3 tablespoons
  • 1 onion chopped
  • 1 ½ cups arborio rice
  • ½ cup dry sherry
  • ½ cup finely grated parmesan
  • 1 cup 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.


Calories: 760kcal | Carbohydrates: 82g | Protein: 26g | Fat: 33g | Saturated Fat: 16g | Cholesterol: 71mg | Sodium: 1179mg | Potassium: 897mg | Fiber: 5g | Sugar: 9g | Vitamin A: 960IU | Vitamin C: 63mg | Calcium: 334mg | Iron: 4.7mg