I agree with Oliveoil's "meh"...I'm becoming more and more fond of cauliflower and am always looking for new, creative ways to prepare it. I love it roasted so I held off on the broth until it was mostly cooked, allowing it to saute in the butter and release its moisture. I also cut the cream by quite a bit, subbing mostly whole milk and using Parmesan as I didn't have fontina on-hand. I did include the truffle oil as it still needed some help, and added sauteed sliced cremini mushrooms and frozen lima beans to add substance and make it more of a main dish. I agree that it would have been watery with too much broth so kept it to a minimum and added more milk for creaminess. The flavor was good but not great; maybe it needs some bacon or something to really punch it up. I still like the overall idea and I might make this again but I'm not sure yet how I would change it.
Golden Cauliflower "Risotto"
Photo: Annabelle Breakey; Styling: Randy Mon
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Amount per serving
- Calories: 511
- Calories from fat: 74%
- Protein: 21g
- Fat: 42g
- Saturated fat: 26g
- Carbohydrate: 18g
- Fiber: 6.7g
- Sodium: 921mg
- Cholesterol: 142mg
- 3 pounds golden cauliflower (about 1 large head)
- 1/4 cup butter, divided
- 1/4 cup panko (Japanese-style bread crumbs)
- 1 tablespoon fresh thyme leaves
- 1/4 cup finely chopped shallots
- 1 1/4 to 1 1/2 cups reduced-sodium chicken broth
- 3/4 cup whipping cream
- 2 cups shredded Italian fontina cheese (6 oz.)
- About 1 1/2 tsp. white truffle oil (optional)
- About 3/4 tsp. kosher salt
- 1/4 to 1/2 tsp. pepper
- 1. Trim tough core and cut leaves from cauliflower. Break into chunks, then whirl in a food processor until broken into tiny florets.
- 2. In a 12- to 14-in. frying pan, melt 1 tbsp. butter over high heat. Add panko and cook, stirring, until toasted, about 3 minutes. Add thyme leaves and toss to combine. Pour into a small bowl. Wipe frying pan clean.
- 3. Add remaining 3 tbsp. butter, the cauliflower, shallots, and 1 1/4 cups broth to same pan. Cover and cook over high heat, stirring often, until cauliflower is just tender, 3 to 4 minutes. Uncover and cook, stirring often, until liquid is absorbed, 8 to 10 minutes.
- 4. Stir in cream and heat until boiling. Remove from heat, sprinkle with cheese and truffle oil (if using), and stir until cheese is melted. If you want a creamier consistency, add remaining 1/4 cup broth. Season with salt and pepper.
- 5. Spoon into 4 wide pasta bowls and top with toasted panko.
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