Watch our show Try out one of our recipes Purchase a product online Need answers to cooking questions?  Chef Steve has em Our list of resources Click here to go to back to the Pulp Kitchen Home Page
Cauliflower Risotto 443-801-7535. Or contact us via...
Recent Airings
Contest Rules
For Pet's Sake
Search the 'Net
Side Dishes
    Baked Brown Rice
    Baked Corn
    Cauliflower Puree
    Cauliflower Risotto
    Chicken - Pecan Fingers
    Corn Pudding
    Creamy Succotash
    Curly Kale
    Curried Lentils
    Curried Spinach & Brown Rice Bake
    Glazed Carrots
    Greens & Yams
    Greens, Tips On
    Grit Cakes
    Grit Chips
    Grits, Creamy
    Grits, Southern, Tips On
    Homemade Coleslaw
    Hoppin' John
    Hush Puppies
    Lemon Pasta
    Mac & Cheese
    Mennonite Potato Casserole
    Pan-Fried Rice Cakes
    Poor Man's Risotto
    Potato Dumplings
    Potato Galette
    Quik Mac & Cheese
    Scalloped Potatoes
    Whatta Potato Pancake
    White Beans & Spinach
    Wilted Spinach
Soups & Starters
Check out all our shows online at!


Get RealPlayer 7 Free
Cauliflower & Risotto

Use recipe below without the cauliflower for your basic risotto. Otherwise, this is a a vegetable dish in which cauliflower plays the starring role.

1 head cauliflower
4 cups chicken or vegetable broth for the risotto
1 cup of broth to steam the cauliflower
2 tablespoons butter
2 tablespoons olive oil
1/2 cup chopped onion
4 strands saffron, optional
1 cup arborio rice
Steamed asparagus tips

For the cauliflower:
Tear off the green leaves and cut out
the core using a sharp knife in a shallow, circular cut.
Bring one cup of broth to a boil in a medium saucepan.
Place the whole head of cauliflower and cover
with a tight fitting lid. Reduce heat to a simmer
over medium and steam for 15 minutes.
Check the level of the broth occationally and
add more if necessary.

For the risotto:
In another saucepan, heat the olive oil and butter
over medium heat until melted. Add onion and
saute until tender, about 5 minutes. Add rice and
saffron, stirring constantly for two minutes to ensure
rice is coated with butter & oil.
Add 1/2 cup of broth and continue to stir until broth
is absorbed. Herein lies the secret to risotto: keep
adding the broth 1/2 cup at a time, continuing to stir
until it is absorbed before adding the next 1/2 cup.
This take time and arm-strength.
I cook mine for a little longer than most recipes call
for, but ultimately you want to add about 4 cups of
broth total.

Spoon the risotto on a plate. For one, place the head
of cauliflower atop the rice. For two, slice the head in
half. Brush the head with butter, or just run a stick of
butter over top. Sprinkle with pepper. Serve with
asparagus tips if desired. Enjoy.

Share your thoughts.
Rate this recipe here.

Comments: Send us comments about this recipe