Description
Silky smooth jamie oliver cauliflower risotto blends Italian culinary traditions with contemporary vegetarian comfort. Parmesan cheese and roasted cauliflower create a rich, creamy dish that delights palates and satisfies hearty appetites.
Ingredients
Scale
- 16 oz (450 g) cauliflower, riced
- 1 cup (100 g) Parmesan, shredded
- 3 tbsps (45 g) butter
- ½ cup (120 ml) heavy cream
- 1 shallot, minced
- 1 clove garlic, minced
- ½ tsp salt
- ½ tsp cracked pepper
- 2 tbsps parsley, chopped
Instructions
- Butter Infusion: Melt butter in a large skillet over medium heat until it turns golden and develops a nutty aroma, releasing rich, deep flavors.
- Aromatic Base: Sauté shallots in the golden butter, transforming them into a translucent, soft foundation that creates a delicate flavor profile for the dish.
- Garlic Enhancement: Introduce minced garlic to the shallot mixture, quickly stirring to unlock its intense aromatic qualities without risking bitter undertones.
- Cauliflower Transformation: Fold chopped cauliflower florets into the butter mixture, allowing them to caramelize and develop a rich, golden-brown exterior through strategic stirring.
- Creamy Integration: Pour heavy cream into the skillet, generously sprinkle Parmesan cheese, and season with kosher salt and black pepper, creating a luxurious and harmonious coating for the cauliflower.
- Flavor Melding: Reduce heat and simmer the mixture, gently coaxing the cream to thicken and the cauliflower to reach perfect tenderness while allowing the flavors to intertwine.
- Final Flourish: Remove from heat and delicately incorporate fresh parsley, distributing the vibrant herb throughout the creamy cauliflower, then plate immediately and garnish with additional Parmesan and parsley if desired.
Notes
- Caramelize Carefully: Brown butter slowly to develop rich, nutty flavor without burning, creating a golden base that enhances the entire dish’s depth.
- Precision in Chopping: Cut cauliflower into uniform florets to ensure even cooking and consistent texture throughout the risotto.
- Cream Control: Stir frequently while simmering to prevent cream from separating and maintain a smooth, silky consistency.
- Herb Freshness: Add parsley at the end to preserve its vibrant color and bright, fresh flavor, preventing wilting and maintaining maximum aromatic impact.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 365
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 80 mg