Roasted Cauliflower "Risotto"
Roasted Cauliflower "Risotto"

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, roasted cauliflower "risotto". It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Roasted Cauliflower "Risotto" is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Roasted Cauliflower "Risotto" is something that I’ve loved my entire life.

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

The ingredients needed to make Roasted Cauliflower "Risotto":
  1. Make ready 1 medium head cauliflower
  2. Get 2 tbsp extra virgin olive oil
  3. Prepare 1/2 tsp garlic powder
  4. Prepare 1/2 tsp salt
  5. Prepare 1/4 tsp ground black pepper
  6. Take 2 tbsp unsalted butter
  7. Make ready 4 oz cream cheese - softened
  8. Make ready 2 tbsp milk
  9. Make ready 2 tbsp beef stock
  10. Prepare 2 tbsp grated parmesan cheese
  11. Prepare 1/4 cup fresh parsley - chopped (optional)
Instructions 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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