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We hope you got benefit from reading it, now let’s go back to roasted cauliflower "risotto" recipe. To make roasted cauliflower "risotto" you need 11 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to make Roasted Cauliflower "Risotto":
- You need 1 medium of head cauliflower.
- Use 2 tbsp of extra virgin olive oil.
- Get 1/2 tsp of garlic powder.
- Take 1/2 tsp of salt.
- Take 1/4 tsp of ground black pepper.
- Prepare 2 tbsp of unsalted butter.
- Use 4 oz of cream cheese – softened.
- Provide 2 tbsp of milk.
- Use 2 tbsp of beef stock.
- Use 2 tbsp of grated parmesan cheese.
- Take 1/4 cup of fresh parsley – chopped (optional).
Instructions to make Roasted Cauliflower "Risotto":
- Preheat oven to 400°F. Line a baking sheet with aluminum foil. Set aside..
- Clean cauliflower and cut into large pieces (roughly 2 inches or the size of the largest florets)..
- 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..
- Place cauliflower in oven and bake for about 40 minutes, stirring every 10 minutes. It should be fork tender, but slightly firm..
- Remove cauliflower from oven, transfer to a cutting board and tent with foil from baking sheet for about 5 minutes..
- Remove foil. Chop cauliflower (or pulse in food processor) until it is the size of arborio rice..
- 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..
- 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..
- Serve with any main dish you would normally have with risotto, or even mashed potatoes. Enjoy!.
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