CAULIFLOWER RISOTTO WITH BRIE AND ALMONDS
Provided by Andrea Albin
Categories Sauté Quick & Easy Dinner Brie Almond Cauliflower Potluck Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 4 (main course) servings
Number Of Ingredients 10
Steps:
- Bring broth, water, and thyme sprigs to a bare simmer in a medium saucepan.
- Meanwhile, heat butter and 1 tablespoon oil in a 4-quart heavy saucepan over medium-high heat until foam subsides, then sauté cauliflower with 1/4 teaspoon salt until crisp-tender and golden brown, about 6 minutes. Add thyme leaves and sauté 1 minute. Transfer to a bowl.
- Add remaining tablespoon oil to pan, then add rice and cook, stirring constantly, 1 minute. Add wine and simmer briskly, stirring, until wine has been absorbed, about 1 minute. Add 1/2 cup hot broth and briskly simmer, stirring, until broth has been absorbed. Continue simmering and adding hot broth, about 1/2 cup at a time, stirring constantly and waiting until each addition has been absorbed before adding the next, until rice is just tender and looks creamy, 18 to 22 minutes. (There will be leftover broth.)
- Stir in cauliflower, Brie, and salt and pepper to taste. Thin with some of remaining broth if desired. Serve topped with almonds.
ROASTED CAULIFLOWER RISOTTO
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 475 degrees F. Toss the cauliflower florets with 1 tablespoon olive oil on a baking sheet. Spread in a single layer and season with salt and pepper. Roast on the upper oven rack, 5 minutes. Add the almonds and roast until the cauliflower is tender, about 15 more minutes.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a Dutch oven over high heat. Add the onion and cauliflower stems and cook, stirring, until the onion is translucent, about 3 minutes. Add the rice and garlic and cook, stirring, 2 minutes. Add the wine and cook, stirring, until evaporated, 1 to 2 minutes. Add the broth, 2 cups water and 1 teaspoon salt; cover and bring to a boil. Transfer the pot to the lower oven rack and bake until the rice is tender, about 15 minutes.
- Remove the rice from the oven and add the butter, fontina and parsley, stirring vigorously until the risotto is creamy, 1 to 2 minutes. Divide among bowls and top with the roasted cauliflower and almonds.
Nutrition Facts : Calories 506, Fat 29 grams, SaturatedFat 11 grams, Cholesterol 67 milligrams, Sodium 836 milligrams, Carbohydrate 38 grams, Fiber 5 grams, Protein 18 grams
CAULIFLOWER WITH GOLDEN RAISINS AND ALMONDS
Serve this delicious roasted cauliflower at any springtime gathering.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees, with racks in middle and lower third. Place raisins in a measuring cup and cover with very hot water. Arrange cauliflower on two rimmed baking sheets. Toss with oil and season with salt and pepper. Bake 10 minutes.
- Turn cauliflower and top with almonds. Bake until cauliflower is browned and tender and almonds are toasted, 10 minutes. Drain raisins. Transfer cauliflower to a serving dish; top with raisins and drizzle with sherry vinegar.
Nutrition Facts : Calories 166 g, Fat 10 g, Fiber 4 g, Protein 4 g
CAULIFLOWER RISOTTO
This is my healthier twist to a Mediterranean classic. If you're trying to limit your carbs this tasty and fairly simple recipe will fit the bill. Though this recipe takes about as long to make as the traditional recipe with Arborio rice, the results are pretty amazing! Try serving with Grilled fish and Cal's Romesco -- http://www.food.com/recipe/cals-romesco-393119
Provided by Chef Michael Callah
Categories Cauliflower
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350f.
- Place sauté pan with 1 tablespoon of EVOO over medium heat, add onions and cook until translucent. Add mushrooms and sauté until tender. Remove from heat.
- Place cauliflower and herbs into a mixing bowl and toss together with remaining EVOO. Transfer mixture onto a baking sheet, and place in oven for 30 minutes.
- Place large skillet over medium high heat and combine cauliflower with onion and mushroom mixture. Add cheese and almond milk and cook until it comes to a boil, reduce heat and continue to simmer for 5 minutes. Remove form heat and serve.
- Serving suggestion: Try serving with grilled fish and Romesco sauce.
Nutrition Facts : Calories 238.3, Fat 15.5, SaturatedFat 6, Cholesterol 25, Sodium 628.6, Carbohydrate 12.4, Fiber 3.9, Sugar 4.8, Protein 15.1
CAULIFLOWER WITH ALMONDS
"THIS WAS MOTHER'S favorite vegetable dish for Thanksgiving dinner because it was so showy. The huge head of cauliflower was presented whole, covered with cheese sauce. The green beans surrounding it gave the dish a bright, festive look."
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- Trim leaves from cauliflower, leaving 1 in. of stem for support. Place in Dutch oven; add hot water that covers stem but does not touch head. Cover and steam until tender, about 12-15 minutes. Meanwhile, melt butter in a small saucepan; blend in flour and salt. Add milk. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute longer. To serve, cut off stem and place cauliflower in a serving dish. Spoon the sauce over and sprinkle with cheese, almonds and paprika. Accompany with green beans if desired.
Nutrition Facts :
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