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Roasted Cauliflower Risotto Recipe

Quick and Easy Roasted Cauliflower Risotto

Quick and Easy Roasted Cauliflower Risotto Recipe with creamy rice and golden roasted cauliflower, perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 25 minutes

Ingredients
  

  • 1 cup Arborio rice
  • 3 cups cauliflower florets
  • 3 tablespoons olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth warm
  • ½ cup grated Parmesan cheese
  • 2 tablespoons butter
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons fresh parsley optional

Instructions
 

  • Preheat oven to 425°F and line a baking sheet.
  • Toss cauliflower with olive oil, salt, and pepper.
  • Roast until golden and tender.
  • Heat oil in a pan and cook onion until soft.
  • Add garlic and cook briefly.
  • Stir in Arborio rice and toast for 1–2 minutes.
  • Add warm broth gradually, stirring occasionally.
  • Cook until rice is creamy and tender.
  • Stir in butter, Parmesan, and lemon juice.
  • Add roasted cauliflower and mix gently.
  • Garnish with parsley and serve warm.

Notes

Use Arborio rice for best texture.
Add broth gradually for creaminess.
Serve immediately for best consistency.