Cauliflower, Parmesan and Rosemary Risotto with Spice Toasted Breadcrumbs

I don’t actually like cauliflower I think I had a disgusting cauliflower cheese once and that put me off for life. The Washer Up is always going on about how delicious it is so I thought I’d give it another chance but there is no way I’m doing cauliflower cheese..

I found a fabulous recipe for cauliflower risotto where the cauliflower melts into the dish so you don’t actually know it’s there. The flavour is amazing with the parmesan & rosemary really rustic, comforting, warm and delicious especially with the spice toasted breadcrumbs to give it that extra texture and heat. You really should have a go at this it is now my favourite risotto and, as I said, I hate(d) cauliflower!…

Cauliflower, Parmesan & Rosemary Risotto with Spice Toasted Breadcrumbs

Serves 4 Vegetarian

Adapted from Jamie’s Italy by Jamie Oliver

• 1 medium head cauliflower
• 1 slice of wholemeal rustic bread toasted
• a pinch or 2 of dried chilli flakes
• salt & black pepper
• About 1.5 litres veg stock (You may need more if you are using brown rice)
• about 4 tbsp butter
• 2 tbsp olive oil
• 1 onion finely chopped
• 4 cloves garlic finely chopped
• 400 gr arborio rice or I used brown shortgrain rice
• 25oml white wine or vermouth
• 1 tbsp finely chopped fresh rosemary
• 120gr freshly grated parmesan plus extra for garnish
• salt & black pepper

Put the toasted bread in a food processor or alternatively chop finely with a knife, then add about 1 tbsp of the olive oil, the chilli flakes, salt & pepper, stir to combine and set aside.

Bring the chicken stock to a simmer in a large saucepan. Meanwhile prepare the cauliflower by tearing off the green leaves and cutting out the stalk. Chop the stalk very finely and cut the florets into 1 inch pieces. Drop the florets in the simmering stock put the lid on and leave to boil away gently.

In another large saucepan, heat about 2 tbsp butter & 1 tbsp olive oil over a medium heat then add the onion, garlic and chopped cauliflower stalk and cook for about 15 minutes until very tender. Add the rice, stirring to coat it with the oil for about a minute then add the wine and stir until it has been absorbed. Add a ladleful of the hot stock, the chopped rosemary and a good pinch of salt and stir until the liquid has been absorbed, then add another ladleful of stock. Continue adding the stock a ladleful at a time until the rice is half-cooked. By now the florets should be really soft ( if they are not take the rice off the heat for a bit). Start adding the florets to the rice with the stock, crushing them into the rice as you go. Continue until all the cauliflower has been added and the rice is cooked. This should take about 20 minutes depending on the rice. If you run out of stock before the rice is cooked add some boiling water. It should be a pourable consistency.

When the rice is cooked turn off the heat, stir in the parmesan and some butter, cover with a lid and leave for 2 minutes. Taste for seasoning, add salt & pepper to taste. Serve immediately in warmed bowls topped with the crunchy breadcrumbs and extra parmesan.

Enjoy and try to keep your dog from eating it!!

Rufus was licking his lips and so were we…

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