Golden Cauliflower "Risotto

Vegetarian
Health score
17%
Golden Cauliflower "Risotto
30 min.
4
656kcal

Suggestions


Indulge in a culinary delight with our Golden Cauliflower "Risotto," a dish that effortlessly blends comfort and elegance. This vegetarian masterpiece is a celebration of flavors and textures, perfect for those looking to savor a wholesome meal without compromising on taste. Made with golden cauliflower, known for its vibrant hue and nutty flavor, this dish offers a unique twist on traditional risotto, transforming this humble vegetable into a creamy, satisfying sensation.

In just 30 minutes, you can whip up a dish that serves four, making it an ideal choice for a cozy lunch, a hearty side dish, or even the star of your dinner table. With a caloric value of 656 kcal per serving, you can enjoy a balanced meal that doesn't hold back on indulgence. The combination of rich whipping cream, savory shredded Italian fontina cheese, and aromatic fresh thyme creates a harmonious blend that tantalizes the taste buds.

What truly elevates this dish is the crunchy topping of toasted panko breadcrumbs, adding a delightful contrast to the creamy cauliflower base. Whether served as a delightful side or a comforting main course, this Golden Cauliflower "Risotto" is sure to impress your family and guests alike. Prepare to embark on a culinary adventure that celebrates the beauty of vegetarian cuisine!

Ingredients

  • 0.3 cup butter divided
  • oz fontina shredded italian
  • tablespoon thyme sprigs fresh
  • pounds golden kiwi ( 1 large head)
  • 0.8 tsp kosher salt 
  • 1.3 cups chicken broth reduced-sodium
  • 0.3 cup panko bread crumbs (japanese-style
  • 0.3 tsp pepper 
  • 0.3 cup shallots finely chopped
  • 0.8 cup whipping cream 

Equipment

  • food processor
  • bowl
  • frying pan

Directions

  1. Trim tough core and cut leaves from cauliflower. Break into chunks, then whirl in a food processor until broken into tiny florets.
  2. In a 12- to 14-in. frying pan, melt 1 tbsp. butter over high heat.
  3. Add panko and cook, stirring, until toasted, about 3 minutes.
  4. Add thyme leaves and toss to combine.
  5. Pour into a small bowl. Wipe frying pan clean.
  6. Add remaining 3 tbsp. butter, the cauliflower, shallots, and 1 1/4 cups broth to same pan. Cover and cook over high heat, stirring often, until cauliflower is just tender, 3 to 4 minutes. Uncover and cook, stirring often, until liquid is absorbed, 8 to 10 minutes.
  7. Stir in cream and heat until boiling.
  8. Remove from heat, sprinkle with cheese and truffle oil (if using), and stir until cheese is melted. If you want a creamier consistency, add remaining 1/4 cup broth. Season with salt and pepper.
  9. Spoon into 4 wide pasta bowls and top with toasted panko.

Nutrition Facts

Calories656kcal
Protein10.7%
Fat56.52%
Carbs32.78%

Properties

Glycemic Index
59.17
Glycemic Load
20.59
Inflammation Score
-10
Nutrition Score
27.717391470204%

Flavonoids

Epicatechin
0.92mg
Epicatechin 3-gallate
0.03mg
Epigallocatechin 3-gallate
0.31mg
Apigenin
0.04mg
Luteolin
3.31mg
Kaempferol
3.5mg
Quercetin
0.14mg

Nutrients percent of daily need

Calories:655.52kcal
32.78%
Fat:43.03g
66.2%
Saturated Fat:26.01g
162.56%
Carbohydrates:56.14g
18.71%
Net Carbohydrates:45.01g
16.37%
Sugar:34.05g
37.83%
Cholesterol:130.26mg
43.42%
Sodium:948.04mg
41.22%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:18.34g
36.67%
Vitamin C:258.38mg
313.18%
Vitamin K:141.2µg
134.47%
Fiber:11.12g
44.5%
Calcium:409mg
40.9%
Vitamin A:1779.17IU
35.58%
Vitamin E:5.29mg
35.25%
Phosphorus:331.32mg
33.13%
Copper:0.54mg
27.17%
Folate:103.06µg
25.77%
Potassium:879.17mg
25.12%
Manganese:0.46mg
23.23%
Vitamin B2:0.31mg
18.19%
Magnesium:72.27mg
18.07%
Vitamin B6:0.33mg
16.41%
Zinc:2.31mg
15.37%
Vitamin B12:0.9µg
14.95%
Selenium:9.46µg
13.51%
Vitamin B3:2.68mg
13.4%
Vitamin B1:0.16mg
10.44%
Vitamin B5:1.01mg
10.07%
Iron:1.8mg
9.98%
Vitamin D:0.97µg
6.46%
Source:My Recipes