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We hope you got insight from reading it, now let’s go back to roasted cauliflower "risotto" recipe. To cook roasted cauliflower "risotto" you need 11 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to cook Roasted Cauliflower "Risotto":
- You need 1 medium head cauliflower
- Provide 2 tbsp extra virgin olive oil
- Prepare 1/2 tsp garlic powder
- Take 1/2 tsp salt
- Prepare 1/4 tsp ground black pepper
- Use 2 tbsp unsalted butter
- Provide 4 oz cream cheese - softened
- Provide 2 tbsp milk
- Get 2 tbsp beef stock
- You need 2 tbsp grated parmesan cheese
- You need 1/4 cup fresh parsley - chopped (optional)
Instructions to make Roasted Cauliflower "Risotto":
- Preheat oven to 400°F. Line a baking sheet with aluminum foil. Set aside.
- Clean cauliflower and cut into large pieces (roughly 2 inches or the size of the largest florets).
- Place cauliflower in a large bowl. Sprinkle with garlic powder, salt and pepper. Drizzle with olive oil and toss to coat. Pour out onto lined cookie sheet in a single layer.
- Place cauliflower in oven and bake for about 40 minutes, stirring every 10 minutes. It should be fork tender, but slightly firm.
- Remove cauliflower from oven, transfer to a cutting board and tent with foil from baking sheet for about 5 minutes.
- Remove foil. Chop cauliflower (or pulse in food processor) until it is the size of arborio rice.
- Place cauliflower in a medium sauce pan over medium low heat. Add all remaining ingredients except parmesan and parsley. Heat through, stirring constantly until cream cheese is melted.
- Stir in parmesan cheese until well incorporated. Taste and adjust seasoning as needed. Add an additional tbs parmesan if desired. Stir in 2 tbs chopped fresh parsley and top with remaining 2 tbs as garnish when serving, if desired.
- Serve with any main dish you would normally have with risotto, or even mashed potatoes. Enjoy!
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