Cauliflower Risotto

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When you grate cauliflower down to its core, you make rice-size pieces cleanable for mimicking a classical risotto.

District chefs Bart Vandaele of B Too edifice and Aaron McCloud of Cedar often diagnostic cauliflower risotto connected their menus. This look takes aspects of some chefs' versions and combines them.

Adapted by Washington nutrient writer David Hagedorn.

Ingredients

1 caput (32 ounces) cauliflower (outer leaves removed), cored and halved
2 tablespoons canola oil
1/2 tiny yellowish onion, finely chopped (1/2 cup)
1/2 spoon kosher salt
3/4 cupful adust achromatic wine
1 cupful no-salt-added rootlike broth, warmed
1/4 spoon freshly crushed achromatic pepper
Pinch freshly grated nutmeg
2 tablespoons unsalted butter, astatine country temperature
1/2 cupful grated Manchego cheese
1/2 cupful dense cream, whipped to brushed peaks, past brought to country temperature

Nutritional Facts

Per serving

Calories
230
Fat
19 g
Saturated Fat
10 g
Carbohydrates
7 g
Sodium
270 mg
Cholesterol
45 mg
Protein
4 g
Fiber
2 g
Sugar
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted by Washington nutrient writer David Hagedorn.

Tested by David Hagedorn.

Published October 1, 2013

Updated March 14, 2026