The Recipes

Cauliflower Risotto

We're officially into the fall months, but it's still warm, so I'm keeping it a little light. On occasion, swapping out a vegetable for pasta can scratch that itch... of course, not all the time.

Cauliflower Risotto

Serves: 1     Time: 25 minutes     Difficulty: Moderate


- 1/2 small cauliflower head, cut into florets

- 1/4 small onion, diced

- 1 garlic clove, minced

- pinch crushed red pepper flakes

- 4 mushrooms, sliced

- 3/4 c. watercress or other baby green

- splash wine (optional - you can easily use stock)

- T. butter (optional)

- salt, pepper, olive oil


Pulse the cauliflower in a food processor until crumbly.

Heat 1 T. of olive oil each in two separate pans. Add the mushrooms to one and the onion in another.

Season the onion with salt and pepper. Let the mushrooms sauté for 3-4 minutes, then season with salt and pepper. Stir in the garlic and crushed red pepper.

Add the wine to the onion and let it reduce by half, then add in the cauliflower. Season again with salt and pepper and let it heat through; approximately 2-3 minutes. Stir in the butter if using.

Plate the cauliflower and top with the mushrooms and arugula.