Lemony Roasted Cauliflower Risotto

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Vegetable Broth

  Organic - 365 Everyday Value

  5 cup or 1.2kg

• Brown rice

  Medium-grain, raw

  1 cup or 190g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Cauliflower

  Raw

  1 head large or 840g

• Parmesan cheese

  Grated

  1 cup or 100g

• White wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Butter

  Unsalted

  3 tbsp or 43g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 dash or 0.1g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Lemon juice

  Raw

  1 tbsp or 15g

• Thyme

  Fresh

  ¼ tsp or 0.2g

Directions

1. Place your oven racks in the lower third and upper third positions. Preheat oven to 375 degrees. Line a large, rimmed baking sheet with parchment paper.
2. Heat the olive oil in an oven-safe pot or dutch oven over medium heat until shimmering. Add chopped onion and a pinch of salt. Cook, stirring occasionally, until softened and turning translucent, about 5 minutes. Add the minced garlic and cook until the garlic is fragrant, 1 to 2 minutes.
3. Add 4 cups broth cover, and bring to a boil over medium-high heat. Remove from heat and stir in the rice. Cover the pot and bake on the lower rack until rice is tender and cooked through, about 65 minutes. It will seem pretty dry when you take off the lid, but don't worry!
4. Immediately afterward, toss the chopped cauliflower with 2 tablespoons olive oil on your lined baking sheet. Sprinkle with salt and some freshly ground black pepper and arrange the cauliflower in a single layer on the pan. Roast on the upper rack until the florets are tender and the edges are deeply caramelized, tossing halfway. Start checking the cauliflower for doneness around 40 minutes.
5. In the meantime, toast your almonds in a small skillet over medium-low heat, stirring constantly, until fragrant and turning lightly golden on the edges, about 3 to 5 minutes. Transfer to a bowl to cool.
6. Remove the pot from the oven. Pour in the remaining cup of broth, the Parmesan, wine and butter. Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Stir in the salt, a generous amount of pepper, pinch of red pepper flakes, lemon zest and juice.
7. Section off one-fourth of the cauliflower to use as a garnish. Chop any large remaining pieces of cauliflower into more bite-sized pieces before transferring three-fourths of the cauliflower to your pot of risotto. Stir in the cauliflower. Taste and add more salt, pepper or lemon juice as needed.
8. Divide the risotto into bowls and top with the remaining roasted cauliflower and a sprinkling of fresh thyme.

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