Creamy Roasted Cauliflower Risotto

By MKMILLION

Ingredients

• 1 head cauliflower cut into 1/2 inch florets
• 1 1/2 cups arborio rice
• 1/4 cup olive oil, divided
• 1/2 cup cream or half and half
• 4 to 5 cups chicken broth
• 1/2 cup onion, finely diced
• 1 tsp dried thyme
• 1/2 cup grated Parmesan
• 1/2 cup chopped Italian parsley, optional

Preparation

Step 1

1. Preheat oven to 425. Toss cauliflower with 2 tbsp olive oil. Season with salt and pepper. Place on sheet pan and roast 20-25 minutes until tender and slightly browned. Reserve half of florets and place other half in bowl. Add cream to bowl an blend until smooth. Set aside.

2. In sauce pan pour broth and bring to a simmer. In deep sided skillet over medium heat add remaining oil. Add onion and thyme and cook 4-6 minutes until softened. Add rice to skillet and sauté for 1 minute or until lightly toasted. Add 1/2 cup of broth stirring constantly until completely absorbed. Repeat adding broth 1/2 cup at a time stirring constantly, about 20 minutes until broth is absorbed and rice is al dente and creamy.

3. Stir in cauliflower-cream mixture an Parmesan. Cook 1-2 minutes. Add reserved florets and parsley, if using. Cook until heated through. Serve.