Recipes > Cauliflower Confetti Risotto | Grain & Dairy-Free
- Serves: 4 to 6
- Active Time: 1 hr
- Total Time: 1 hr
- Views: 22,662
- Success Rating: 100% (?)
Steps
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.
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.
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.
7 Comments
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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.
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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
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Hi, I tried this recipe and there wasn't a whole lot of flavor and it wasn't quite creamy enough. Any suggestions?
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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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This looks interesting to make - could I add a little nutritional yeast or plant based parmesan cheese to get that bit of cheese flavor?
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Rouxbe StaffHi Tamiko: thanks for writing. With cauliflower rice trending these days, we though we'd make a risotto. Play around with the nutritional yeast, I am sure it will give it that nice "cheezy" flavor. Let us know how it turns out for you. Cheers, Char
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I tried this recipe with great success. In place of the vermouth, I used marsala wine. I added more garlic and an extra Vidalia sweet onion to the risotto. At the end, I served with chickpeas and topped with nutty parm. It was delicious. Thanks to all for your comments as I applied them all to my dish.
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