Status: ROGUE

There are many things I am horrible at the first time around, especially in the kitchen ::gasp:: I know...many of you will be shocked. Furthermore, there are few things I try again once I have failed at in the kitchen...I am just being honest with you. One of these things I have gone back to repeatedly and failed at is risotto. It took me about 3-5 times to learn make it properly and has been a highlight in my kitchen life. Now, don’t get it twisted: I have not mastered it - I am just able to make it with the help of a recipe (yes, a whole recipe TO THE END ::double gasp::)!

But since I can make it now, I feel I have some wiggle room to experiment a bit with it. With that said, below you will find my take on Carla Hall’s Cauliflower Risotto recipe.

Money Matters
This recipe comes to about $15 for 5-6 servings, so about $3/serving. Remember, I bought four heads of cauliflower and roasted them all for the purposes of this series. Thus, your costs may be a little different.

#ROGUElyfe

I used an Italian mix cheese, which cut down on the price and added a saltier flavor
I roasted the cauliflower, which cuts down on the cook time, and adds a different flavor.
I used the leftover roasted garlic from the Whipped Cauliflower
I used mushrooms and left out the nuts and parsley

My Take
1/4 cup olive oil (plus more)
1 head roasted cauliflower (1/4" pieces)
1 medium yellow onion, diced
Fresh garlic, chopped
1/4 cup dry white wine
1/2 cup vegetable stock (plus more as necessary)
1/4 cup heavy cream
Lemon zest
Grated Italian mix cheese

Directions

Preheat the oil in a large, high-sided sauté pan over medium heat. Add the onion and garlic, season with salt and pepper, and sauté until translucent. To the same pan, add the roasted cauliflower, season with salt and pepper, and saute for 2 more minutes.

Deglaze the pan with white wine and cook, stirring constantly, until the liquid is almost evaporated. Add the mushrooms, vegetable stock and heavy cream and bring to a simmer.

Cook until the cauliflower is tender, about 6 to 8 minutes. Remove from heat and add the lemon zest and cheese. Serve as a side or the main - it’s that great!

Happy Cooking Y’all :)