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

  From bouillons. Low sodium

  5 cup or 1.2kg

• Brown rice

  Long-grain, raw

  1 cup or 185g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Cauliflower

  Raw

  1 head large or 840g

• Parmesan cheese

  Shredded

  1 cup or 80g

• 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

  Spices, dried

  ¼ tsp, leaves or 0.3g

Directions

1. Preheat oven to 375°F with racks in the lower third and upper third positions. Line a large, rimmed baking sheet with parchment paper.
2. Heat 1 tbsp olive oil in an oven-safe pot over medium heat until shimmering. Add chopped onion and a pinch of salt, cooking until softened, about 5 minutes. Add minced garlic, cooking until fragrant, 1-2 minutes.
3. Add 4 cups broth, cover, and bring to a boil. Remove from heat, stir in the rice, cover, and bake on the lower rack until rice is tender, about 65 minutes.
4. Toss chopped cauliflower with 2 tbsp olive oil, salt, and pepper on the prepared baking sheet. Roast on the upper rack until tender and caramelized, about 40 minutes, tossing halfway.
5. Remove pot from oven. Stir in remaining broth, Parmesan, wine, and butter until rice is creamy. Add salt, pepper, red pepper flakes, lemon zest, and juice.
6. Mix in three-fourths of the roasted cauliflower. Adjust seasoning with salt, pepper, or lemon juice. Serve topped with remaining cauliflower and fresh thyme.

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• Roasted Cauliflower
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