Tested till perfect Roasted Cauliflower Risotto with Canadian Parmesan
Roasted Cauliflower Risotto with Canadian Parmesan
Photography by Matthew Kimura

Roasted Cauliflower Risotto with Canadian Parmesan

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 8 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


    1 head cauliflower (about 2 lb/1 kg)
    3  cloves garlic
    3 tbsp extra-virgin olive oil
    1/2 tsp salt
    1-1/4 cups vegetable or chicken broth
    1 large shallot, minced  (or œ cup/50 mL minced onion)
    1 cup arborio rice
    1/4 cup dry white wine
    1/3 cup grated Canadian Parmesan cheese
    1/4 cup chopped fresh parsley
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Trim cauliflower; cut into florets. In large bowl, toss together cauliflower, garlic, 2 tbsp (25 mL) of the oil and 1/4 tsp (1 mL) of the salt. Roast on greased baking sheet in 400°F (200°C) oven until golden and tender, 35 to 45 minutes. Mash garlic with fork.

Meanwhile, in small saucepan, bring broth and 1-3/4 cups (425 mL) water to boil; reduce heat to low and keep warm.

In large saucepan, heat remaining oil over medium heat; cook shallot and remaining salt, stirring occasionally, until golden, about 3 minutes.

Add rice, stirring to coat and toast grains. Add wine; cook, stirring, until no liquid remains, about 1 minute.

Add broth mixture, 1/2 cup (125 mL) at a time and stirring after each addition until most of the liquid is absorbed before adding more, 18 to 20 minutes in total. (Rice should be loose, creamy but not mushy, and still slightly firm in centre of kernel.) Stir in cauliflower, garlic, cheese and parsley.

Nutritional Information Per serving: about

cal 351 pro 10g total fat 13g sat. fat 3g
carb 49g fibre 5g chol 9mg sodium 678mg
potassium 297mg


calcium 12 iron 9 vit A 6 vit C 112
folate 32
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