I got such a good response to this risotto when I posted the photo on Instagram, that I'm posting earlier than I originally planned.
This was a delicious side that Dave made to complement his chicken from Sunday. I don’t know if I’ve mentioned it, but roasted cauliflower – oh baby. It’s just so much better than the raw stuff.
It’s also really flexibile as far as plating – you can basically make it any shape you want (we made kind of a flat bed on the chicken), and it has a better color than say, mashed potatoes, on a white plate.
But all that presentation stuff aside, it is DELICIOUS.
Here’s what you need:
Preheat the oven to 400, and then chop the cauliflower into pretty small chunks. Toss in olive oil and season liberally with salt and pepper.
Roast in the oven for 30-40 minutes – until it is very soft. Allow to cool until warm, and then move to a large bowl.
Adding 2-3 Tbsp. of milk at a time, use an immersion blender (or a potato masher) to smash the cauliflower into a rough puree. It should take the form of a very thick paste. Taste to make sure the salt level is right. If you like, you can also add a teeny bit of lemon juice. You may wish to reheat a little bit before serving – if so, I recommend just a very gentle heat such as the warmer drawer or a toaster oven on low.
For what it’s worth, this would also be great in veggie wraps or as dip/spread.
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