Cauliflower Confetti Risotto | Grain & Dairy-Free

Cauliflower Confetti Risotto | Grain & Dairy Free

Details

This light and healthy risotto-style dish is made with finely chopped zucchini, carrots and cauliflower 'rice'.
  • Serves: 4 to 6
  • Active Time: 1 hr
  • Total Time: 1 hr
  • Views: 5,965
  • Success Rating: 100% (?)
    0% - I fed it to the dog
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Steps

Step 1: Making the Cauliflower Purée

• 3 cups cauliflower florets, approx 1/2 cauliflower
• 2 shallots, roughly chopped
• 2 cloves garlic, roughly chopped
• 1 tbsp non-dairy butter (optional)
• 1 to 1 3/4 cups stock
• pinch of white pepper

Method

To make the cauliflower purée, place the cauliflower, shallots, garlic, butter and white pepper into a medium pot. Then, pour in just enough stock to cover the ingredients.

Bring the mixture up to a gentle boil. Then, turn down the heat and let simmer for approximately 10 minutes, or just until the cauliflower is cooked through.

Once done, remove the solids and place them into a high-speed blender. Add just enough of the cooking liquid to cover the ingredients. Carefully blend until smooth—adding more cooking liquid as needed. You just don’t want the mixture to be too thin. You can always thin it out later, if needed.

Set the purée aside while you prepare the rest of your mise en place.

Step 2: Preparing Your Mise en Place

• 1 1/2 cup sm cauliflower florets (approx 1/4 cauliflower)
• 2 cup cauliflower 'rice' (approx. 3 cups cauliflower)
• 2 shallots, finely minced
• 1 cup zucchini, brunoise
• 1 cup carrots, brunoise
• 1/2 to 1 cup stock
• 1 cup cauliflower purée (from above)

Method

To prepare the cauliflower florets, using a knife, cut around the outer edge of the cauliflower, removing just the smaller outside florets. The florets should be quite small.

To prepare the cauliflower ‘rice’, place the cauliflower into a food processor and pulse until you reach a “rice-like” texture.

Next, mince the shallots and brunoise (small dice) the zucchini and carrots. Lastly, gather the cauliflower purée and stock.

Step 3: Cooking the Risotto

• 1 tbsp oil (optional)
• 1/4 cup vermouth

Method

To cook the risotto, heat a large fry pan over medium-low heat and add the oil. Then, add the shallots and sweat until they are cooked through and translucent, about 5 to 10 minutes. Alternatively, dry-sauté the shallots.

Next, add the vermouth and let reduce and evaporate. Then, add the florets and carrots and cook for a 3 or 4 minutes, or until they just start to soften and cook through. At this point, add the zucchini, cauliflower ‘rice’ and cauliflower purée. Let cook for a minute or two to heat through. If needed, adjust the thickness by adding a bit more cauliflower purée or stock. Lastly, taste for seasoning and add salt as needed.

Step 4: Finishing & Serving the Risotto

• fresh basil, for garnish

Method

To serve the risotto, ladle the mixture onto a plate and shake to flatten it out slightly.

Garnish with fresh ground black pepper and fresh basil, if desired. Serve immediately.

4 Comments

  • Olivia B
    Olivia B
    Hi, I'd love to give this recipe a go but don't have any Vermouth or wine in the house. Is there anything else I could use instead? Thanks so much.
  • Dawn T Rouxbe Staff
    Dawn T
    While vermouth and/or white wine will add a different flavor, you could simply just use stock instead. Just keep in mind that the end result will be slightly different without the flavor and the acidity that the vermouth or wine would add. Cheers, Dawn
  • Stephanie L
    Stephanie L
    Hi, I tried this recipe and there wasn't a whole lot of flavor and it wasn't quite creamy enough. Any suggestions?
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Stephanie and thanks for your comments. So this particular recipe took me a few attempts to master as well, from a desired flavor perspective. When I make this dish now, like to add some finely minced shallots, thinly sliced jalapeño, freshly ground black pepper and fresh basil. My family loves it. Add a few additional herbs or spices until you find the balance you enjoy. I hope this helps Stephanie and thanks for cooking with Rouxbe! Chef Kirk

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