Roasted Cauliflower "Risotto"
Roasted Cauliflower "Risotto"

Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, roasted cauliflower "risotto". It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Roasted Cauliflower "Risotto" is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Roasted Cauliflower "Risotto" is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can cook roasted cauliflower "risotto" using 11 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Roasted Cauliflower "Risotto":
  1. Take 1 medium head cauliflower
  2. Make ready 2 tbsp extra virgin olive oil
  3. Get 1/2 tsp garlic powder
  4. Get 1/2 tsp salt
  5. Make ready 1/4 tsp ground black pepper
  6. Get 2 tbsp unsalted butter
  7. Get 4 oz cream cheese - softened
  8. Prepare 2 tbsp milk
  9. Prepare 2 tbsp beef stock
  10. Make ready 2 tbsp grated parmesan cheese
  11. Take 1/4 cup fresh parsley - chopped (optional)
Steps to make Roasted Cauliflower "Risotto":
  1. Preheat oven to 400°F. Line a baking sheet with aluminum foil. Set aside.
  2. Clean cauliflower and cut into large pieces (roughly 2 inches or the size of the largest florets).
  3. Place cauliflower in a large bowl. Sprinkle with garlic powder, salt and pepper. Drizzle with olive oil and toss to coat. Pour out onto lined cookie sheet in a single layer.
  4. Place cauliflower in oven and bake for about 40 minutes, stirring every 10 minutes. It should be fork tender, but slightly firm.
  5. Remove cauliflower from oven, transfer to a cutting board and tent with foil from baking sheet for about 5 minutes.
  6. Remove foil. Chop cauliflower (or pulse in food processor) until it is the size of arborio rice.
  7. Place cauliflower in a medium sauce pan over medium low heat. Add all remaining ingredients except parmesan and parsley. Heat through, stirring constantly until cream cheese is melted.
  8. Stir in parmesan cheese until well incorporated. Taste and adjust seasoning as needed. Add an additional tbs parmesan if desired. Stir in 2 tbs chopped fresh parsley and top with remaining 2 tbs as garnish when serving, if desired.
  9. Serve with any main dish you would normally have with risotto, or even mashed potatoes. Enjoy!

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