This broiled cauliflower risotto might just be the most comforting dish after mac & cheese. It’s rich and cheesy, and the chili kick makes it stand out.
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Cauliflower is one of my favorite vegetables, and I think it’s an underrated one too. It’s cheap and wonderfully versatile: you can turn it into the creamiest soups or the crunchiest salads. You can boil it, puree it, grill it, roast it, and broil it. You can also add it to curries and pasta to add some bulk and beef up the nutrient count. The way you prepare cauliflower gives it its own unique personality and beautifully complements the ingredients it shares the stage with.
Cauliflower also plays a central role in some of my favorite, ultra-comforting dishes. Cauliflower gratin would be a strong contender to be my last dish on earth, as would cauliflower mac and cheese. But my ultimate cauliflower dish is this broiled cauliflower risotto. Crunchy-tender broiled cauliflower combined with ultra-cheesy risotto and some chili flakes for an added kick? I’m in heaven.
Risottos are feared by many because they are believed to be difficult and to take a long time to make, but it’s an undeserved reputation. Contrary to popular belief, you don’t need to stay glued to the hob when you make risotto. In fact, the reason why risotto gets so creamy is because the short-grain rice used for making risotto contains a lot of starch, which is slowly released throughout the cooking process. This is why you need to stir risotto once in a while, to make sure that that starch is released to create that irresistible texture, but there’s no need to stir it continuously—once every few minutes is just fine.
You won’t need long to make risotto either: once your ingredients are prepped and ready, cooking the cauliflower risotto—from sautéing the vegetables to adding the final ladle of broth—should take no more than 20 minutes. A bit of multitasking helps you optimize the process, too: when I make this risotto, I mince the shallot and dice the celery, measure up the rice, then start cooking right away. While the vegetables cook, I bring the stock to a boil, then use the risotto’s cooking time to broil the cauliflower and grate the cheese. That way, there’s no time wasted!
Still think risotto is difficult to make? Think again. No special techniques need to be mastered to make risotto. All you have to do is learn a basic recipe and know how to tell when the rice is al dente: grains should be plump but not mushy. Like pasta, it should be soft yet still retain some texture when you bite into it.
Once you master the basic risotto routine, you’ll find it really easy to turn out any risotto recipe that comes your way. From elegant corn and crab risotto, to super-fresh green pea risotto, to hearty sausage risotto—a world of deliciousness awaits. But start your risotto-making journey with this incredibly easy, scrumptious broiled cauliflower risotto recipe: I have a feeling you’ll fall head over heels in love with it at first bite, just like I did several years ago.
Helpful Tips for Making Cauliflower Risotto
My golden risotto-making rule: The very best ingredients make the very best risotto
As is often the case with simple, Italian-inspired dishes, using the very best ingredients you can get your hands on or afford makes the biggest difference in terms of the flavor of your final dish.
In this cauliflower risotto, I encourage you to use low-sodium broth, or even use homemade broth if you have some on hand, as it most likely will impart a softer, milder flavor to the risotto.
Also, use quality risotto rice for the creamiest texture—Arborio, Carnaroli, or Vialone Nano are all good picks—and please, please, please, only use Parmigiano-Reggiano as your cheese of choice. Learn why Parmigiano-Reggiano is my cheese of choice for most risotto, but especially for this rich broiled cauliflower risotto, below!
When you make risotto, don’t skimp on Parmigiano-Reggiano
Parmigiano-Reggiano has a sharp, nutty, salty flavor that lends a ton of flavor and an unforgettable creaminess to risotto. No need to add extra butter or cream to your risotto when you use the real stuff! Authentic Parmigiano-Reggiano is controlled under a Denominazione d’Origine Protetta (protected designation of origin), which means it has to be produced in a specific way in specific regions of Italy to be awarded the name. Authentic Parmigiano-Reggiano has a stamped rind, is aged at least 12 months, and is usually labeled with its original Italian name (as opposed to just “parmesan.”) Yes, Parmigiano-Reggiano is more expensive than cheese products labeled parmesan, but you don’t need a lot to make your dishes extra special. Save it for recipes that make the most of its unique flavor, such as this cauliflower risotto!
Photo: Consorzio del Formaggio Parmigiano Reggiano
How to Scale Up this cauliflower risotto recipe to serve more guests
Most risotto recipes serve 4 to 6, with ingredient quantities that are hard to split into halves or thirds. This has always annoyed me because I usually make risotto for 2 people. So I’m writing all my risotto recipes to serve 2, which means the math is easier to scale up the ingredients to serve 4 or 6 guests. Note that this cauliflower risotto recipe produces a generous 2-serving yield—you could stretch it to 3 servings if this dish is part of a more elaborate menu that includes appetizers and sides.
Broiled Cauliflower Risotto
Ingredients
For the Broiled Cauliflower
- 3 cups cauliflower florets (about ½ cauliflower head)
- 2 tbsp extra-virgin olive oil
- ½ tsp kosher salt, or fine sea salt
- ¼ tsp crushed red pepper
For the Risotto
- 2 ¾ cups chicken stock
- 1 tbsp butter
- 1 tbsp extra-virgin olive oil
- 1 stalk celery, minced
- 1 shallot, minced, or ¼ cup (60 ml) minced onion
- 5 oz risotto rice, such as Arborio, Carnaroli, or Vialone Nano
- ½ cup dry white wine, such as Pinot Grigio
- 2 stalks fresh thyme
- 2 oz finely grated Parmigiano-Reggiano cheese
To Serve
- Fresh thyme leaves
- Extra-virgin olive oil
- Crushed red pepper (optional)
Instructions
- For the broiled cauliflower: Preheat the oven to broil and set a rack in the upper third of the oven (do not place the rack at the highest position.) Line a baking sheet with aluminum foil. Lightly oil the aluminum foil.
- In a large mixing bowl, combine the cauliflower florets, olive oil, salt, and crushed red pepper. Spread the cauliflower mixture over the baking sheet and broil for 10 minutes, or until the cauliflower is browned in spots. Remove from the oven and set aside.
- For the risotto: In a saucepan set over medium heat, bring the broth to a slow simmer. Lower the heat, cover, and keep warm.
- In a large saute pan or a cast-iron braiser set over medium-low heat, melt the butter in the olive oil. Add the celery and shallot and cook, stirring, until soft, 3 to 4 minutes. Add the risotto rice and stir for 2 minutes, until the grains are translucent around the edges. Add the wine and stir vigorously while the wine is bubbling up, scraping down the bottom of the pan to loosen the caramelized bits. Simmer until the wine is fully absorbed.
- Add 1 ladleful of the broth and simmer, stirring from time to time, until the broth is almost completely absorbed. Continue adding broth, one ladleful at a time, allowing each ladle to be absorbed before adding more.
- When there's about ½ cup (125 ml) of broth left, stir in the broiled cauliflower, saving a few florets to garnish each serving, if desired. Stir for a minute to reheat the cauliflower. Add ¼ cup (60 ml) broth, then stir in the grated Parmigiano-Reggiano cheese. Stir until the cheese is fully melted and incorporated. Taste the risotto and adjust the seasoning if needed. Stir in the remaining broth. The risotto should now be loose and super creamy. Cover and turn off the heat. The risotto can stand for about 5 minutes but should be served as soon as possible for the best texture.
- SERVING: Serve the broiled cauliflower risotto in warm bowls, then garnish each serving with saved cauliflower florets, fresh thyme leaves, drizzle of flavorful extra-virgin olive oil, and a pinch of crushed red pepper, if desired. Serve immediately.
- STORAGE: This broiled cauliflower risotto is best enjoyed within minutes of being made. If you do have leftovers, refrigerate in an airtight container for up to 2 days. To reheat, transfer to a nonstick skillet, add a couple tablespoonfuls of broth or water and warm up over medium-low until the risotto is loose and hot. Serve immediately.
- MAKE IT VEGETARIAN: Substitute vegetable stock.
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