The other night, MJ made a cauliflower ‘risotto’ off of a recipe from Sunset Magazine (a magazine is like a paper blog that only gets updated once a month). To oversimplify, you run a raw head of cauliflower through a
word food processor, then cook it in a small amount of broth and thicken it with cream and panko. The result looks more like cream of wheat than a rice dish, and it tastes almost, but not quite, totally unlike risotto. Having said that, if you don’t think of it as risotto, it tastes really good. Of course, there were leftovers. Even I can’t eat half a head of cauliflower at a single sitting.
Setup: 1/3 cup of stone ground rolled oats, two fat dinner teaspoons of cauliflower ‘risotto’, not quite one cup of chicken broth (the cauliflower still has liquid in it), salt. Cook for 10 minutes or so, depending on the exact style of oats. Add the cauliflower just before you take it off the stove, so that you don’t overcook it.
Results: Cauliflower gets stronger as it gets older, and the cauliflower taste dominated this dish. It needed an offsetting flavor, so I sprinkled on some crispycrushed bacon that was hanging out in the fridge. I might do it again if and when we do the fake risotto thing again, but I’m probably not going get in line at the local cauliflower market early of a Monday morning.