Cauliflower Risotto

<span itemprop="name">Cauliflower Risotto</span>


  • 1 tbsp. olive oil
  • ½ a small onion, diced
  • 2 tbsp. butter
  • 4 tbsp. flour
  • ½ c white wine
  • ¾ - 1 c stock, chicken or vegetable
  • ½ of a large head of cauliflower, grated by hand
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1/3 c grated parmesan


  1. In a large saucepan on medium high heat add the oil and diced onion, sauté for 5-7 minutes until the onions have softened.
  2. Add the butter, let it melt then add the flour, stir everything together and allow the flour to cook for about 3 minutes until it smells fragrant and darkens in color.
  3. Add in the white wine and stock, simmer for about 5 minutes until the mixture has thickened and coats the back of a spoon.
  4. Fold in the grated cauliflower carefully and turn down the heat to medium, cook for about 10 minutes stirring occasionally until the cauliflower is tender but not mushy.
  5. Finish the risotto with salt, pepper and grated parmesan.

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