Recipe contributed by Chef Dominic Orsini, CIA at Copia, Napa
This recipe is designed to mimic a traditional Italian risotto, however, it is made entirely of cauliflower and doesn’t use any traditional rice. This makes for a very healthy low-carb meal.
Ingredients
- 1 large head of cauliflower, green leaves removed
- 2 tablespoons white miso
- 1 bay leaf
- 1 teaspoon salt
- ¼ cup plus 1 teaspoon extra virgin olive oil
- 1 small shallot, finely minced
- ¼ cup white wine
- ½ cup shelled fresh English peas, boiled until tender [you may substitute frozen peas]
- 8 asparagus spears, cut into 1-inch pieces and boiled until tender
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- 1 tablespoon chopped parsley
- Salt and freshly ground black pepper, to taste
- 4 tablespoons fresh goat cheese, crumbled
- Olive oil, to finish
- Optional garnish: small amount of yellow and purple cauliflower florets
Preparation
Using a mozzarella cheese grater, grate enough of the outer fleurettes of the cauliflower head to yield 3 cups of shredded cauliflower “rice.” Set aside.
Chop the remaining cauliflower stems into rough pieces. Place 2 cups of the chopped cauliflower into a small saucepan and add the miso, bay leaf, salt and 1 cup of water. Bring to a simmer, cover and cook until the cauliflower stems are tender, approximately 12—15 minutes.
Remove the bay leaf and transfer the mixture to a blender. Add ¼ cup olive oil. Blend on high until smooth. Reserve the purée.
Place a 2-quart saucepan over medium-heat and add 1 teaspoon of olive oil and the minced shallots. Cook the shallots for 2 minutes, stirring frequently. Do not allow them brown. After 2 minutes, turn up the heat to medium-high and add the ¼ cup of white wine. Simmer until the wine has mostly evaporated.
Add ½ cup of water, all of the cauliflower “rice” and 1 cup of the cauliflower stem purée. Bring the mixture to a simmer, then add the peas and asparagus, gently stirring to evenly blend.
Heat until the cauliflower rice is slightly tender, approximately 3—5 minutes. Stir frequently and adjust the consistency of the risotto, adding more water or cauliflower purée, as necessary.
Stir in the lemon zest, lemon juice and chopped parsley. Taste and season with salt and pepper, as needed.
Serve in individual bowls, topped with a sprinkle of crumbled goat cheese and a drizzle of olive oil. If using, top with fine shavings of yellow and purple cauliflower. This is done using a Microplane.
