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Cauliflower Risotto

Cauliflower Risotto 6.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Oct 2, 2013

When you grate cauliflower down to its core, you create rice-size pieces perfect for mimicking a classic risotto.

District chefs Bart Vandaele of B Too restaurant and Aaron McCloud of Cedar often feature cauliflower risotto on their menus. This recipe takes aspects of both chefs' versions and combines them.

Servings: 6
  • 1 head (32 ounces) cauliflower (outer leaves removed), cored and halved
  • 2 tablespoons canola oil
  • 1/2 small yellow onion, finely chopped (1/2 cup)
  • 1/2 teaspoon kosher salt
  • 3/4 cup dry white wine
  • 1 cup no-salt-added vegetable broth, warmed
  • 1/4 teaspoon freshly ground black pepper
  • Pinch freshly grated nutmeg
  • 2 tablespoons unsalted butter, at room temperature
  • 1/2 cup grated manchego cheese
  • 1/2 cup heavy cream, whipped to soft peaks, then brought to room temperature


Use the large-hole side of box grater to grate each cauliflower half into rice-size pieces, stopping once you get to the stalk. The yield should be about 4 cups. (Cut the stalks into 1/2-inch pieces and reserve for another use, such as a puree or soup.)

Heat the oil in a large saute pan over medium-high heat. Once the oil shimmers, add the onion and cook for about 2 minutes, until softened but not browned, stirring constantly. Add the cauliflower and salt; cook for 2 minutes, stirring occasionally.

Add the white wine and cook for about 5 minutes, stirring occasionally, until the wine has evaporated.

Add the broth in three equal additions, stirring for about 3 minutes, until each addition has been absorbed.

Add the pepper, nutmeg, butter and cheese, stirring until incorporated, then stir in the cream.

Serve immediately.

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Adapted by Washington food writer David Hagedorn.

Tested by David Hagedorn.

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Nutritional Facts

Calories per serving: 230

% Daily Values*

Total Fat: 19g 29%

Saturated Fat: 10g 50%

Cholesterol: 45mg 15%

Sodium: 270mg 11%

Total Carbohydrates: 7g 2%

Dietary Fiber: 2g 8%

Sugar: 3g

Protein: 4g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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