
Lemony Roasted Cauliflower Risotto
Ingredients (15)
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, pressed or minced
- 5 cups (40 ounces) vegetable broth, divided (if your broth comes in 32-ounce containers, feel free to avoid opening another container by substituting 1 cup water for 1 cup broth in step 3)
- 1 1/2 cups brown arborio/short-grain brown rice
- 2 tablespoons olive oil
- 1 large head of cauliflower, sliced into florets
- 1 cup freshly grated Parmesan cheese
- 1/2 cup dry white wine, optional
- 3 tablespoons unsalted butter, diced
- 1 teaspoon sea salt, more to taste
- Freshly ground black pepper, to taste
- Pinch red pepper flakes, to taste
- Zest and juice of 1/2 lemon, preferably organic (about 1/4 teaspoon zest and 1 tablespoon juice)
- Garnish: 1/4 cup sliced almonds or a few sprigs fresh thyme, leaves removed from stems and larger leaves torn into small pieces
Directions
Learn how to make this recipe at Cookie and Kate
Ingredients (6)
- 1.5 oz. Don Julio Blanco
- 0.5 oz. Agave Syrup
- 1.5 oz. Club Soda
- 1 Lemon, Cut into Pieces
- Mint Sprig Garnish
- Limonada Popsicle Garnish
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