Roasted Cauliflower "Risotto"
Roasted Cauliflower "Risotto"

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, roasted cauliflower "risotto". One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Roasted Cauliflower "Risotto" is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Roasted Cauliflower "Risotto" is something which I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have roasted cauliflower "risotto" using 11 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Roasted Cauliflower "Risotto":
  1. Get 1 medium head cauliflower
  2. Prepare 2 tbsp extra virgin olive oil
  3. Prepare 1/2 tsp garlic powder
  4. Prepare 1/2 tsp salt
  5. Prepare 1/4 tsp ground black pepper
  6. Get 2 tbsp unsalted butter
  7. Take 4 oz cream cheese - softened
  8. Prepare 2 tbsp milk
  9. Prepare 2 tbsp beef stock
  10. Prepare 2 tbsp grated parmesan cheese
  11. Take 1/4 cup fresh parsley - chopped (optional)
Instructions to make Roasted Cauliflower "Risotto":
  1. Preheat oven to 400°F. Line a baking sheet with aluminum foil. Set aside.
  2. Clean cauliflower and cut into large pieces (roughly 2 inches or the size of the largest florets).
  3. Place cauliflower in a large bowl. Sprinkle with garlic powder, salt and pepper. Drizzle with olive oil and toss to coat. Pour out onto lined cookie sheet in a single layer.
  4. Place cauliflower in oven and bake for about 40 minutes, stirring every 10 minutes. It should be fork tender, but slightly firm.
  5. Remove cauliflower from oven, transfer to a cutting board and tent with foil from baking sheet for about 5 minutes.
  6. Remove foil. Chop cauliflower (or pulse in food processor) until it is the size of arborio rice.
  7. Place cauliflower in a medium sauce pan over medium low heat. Add all remaining ingredients except parmesan and parsley. Heat through, stirring constantly until cream cheese is melted.
  8. Stir in parmesan cheese until well incorporated. Taste and adjust seasoning as needed. Add an additional tbs parmesan if desired. Stir in 2 tbs chopped fresh parsley and top with remaining 2 tbs as garnish when serving, if desired.
  9. Serve with any main dish you would normally have with risotto, or even mashed potatoes. Enjoy!

So that’s going to wrap this up with this exceptional food roasted cauliflower "risotto" recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!