Roasted Cauliflower, Sage and Almond Risotto
5 cups cauliflower, trimmed and chopped
2 tablespoons olive oil
sea salt and cracked black pepper
¼ cup chopped almonds
1 bunch sage, leaves picked
1.5 liters hot chicken stock
4 Tbs butter
1 brown onion, finely chopped
1 ½ cup aborio rice
½ cup dry sherry
½ cup finely grated parmesan
Taleggio or strongly flavored cheese, sliced
Preheat oven to 425°F. Place the cauliflower, oil, salt and pepper on a baking tray and toss to coat. Roast for 15 minutes, add the almonds and half the sage and roast for a further 5–8 minutes or until golden and crisp. Set aside and keep warm.
Place the stock in a saucepan over medium heat and bring to a simmer. Melt the butter in a large saucepan over medium heat. Add the onion and cook for 5 minutes or until soft. Chop the remaining sage and add to the pan with the rice and sherry. Cook, stirring, for 1–2 minutes or until the sherry is absorbed. Gradually add the stock, 1 cup at a time, stirring continuously for 25–30 minutes or until the stock is absorbed and rice is al dente. Stir through parmesan, salt and pepper and spoon into serving bowls. Top with Taleggio (an Italian washed rind cheese available from delicatessens) and the cauliflower mixture to serve.
Let us know what you think!
Recipe is adapted from Donna Hay.