Cauliflower Risotto

We have been loving cauliflower lately and it was on sale.  Yay! So more cauliflower recipes for us.
Risotto ai Cavolfiori

  • 2 cup stale bread, torn
  • 1 small can of anchovies and the oil.
  • 3 small dried red chilies
  • olive oil
  • 1 cauliflower
  • parsley
  • salt
  • pepper
  • parmesan cheese
  • Basic Risotto Recipe 
In the food processor, add the bread, anchovies and the oil from the can and the chilies.  Pulse until combined into bread crumbs.  Heat a frying pan with some oil and fry the breadcrumbs until golden brown.

Cut the cauliflower down to the florets.  Cut the inner part of the stalk finely.  Add the cauliflower stalk to the onion and celery in step one of the basic risotto recipe.  Add the florets to the pan of hot stock.
Continue following the basic recipe and add the stock bit by bit until the rice is half cooked.  The cauliflower should be soft, so add them to the risotto with the stock, crushing them into the rice as it cooks.  Continue this until the rice is cooked and all the cauliflower is added.

during step 4, stir in the parsley, taste and season. 

Nutritionals (Serves 6): Cals: 400, Fat: 14, Carb: 46, Fiber: 6.8, Protein: 20