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Oat Risotto with Roasted Cauliflower


  • 1 head cauliflower
  • 5 tablespoons extra virgin olive oil
  • Kosher salt and finely ground black pepper
  • 5 cups reduced-sodium chicken broth
  • 3 cloves garlic, finely chopped
  • 1 onion, chopped
  • 1 cup steel-cut oats
  • 1/2 cup white wine
  • 2 tablespoons unsalted butter
  • 1/2 cup finely grated Parmesan cheese
  • 1/4 cup chopped fresh parsley


  1. Preheat the oven to 425 degrees. Cut the cauliflower into 1/2-inch pieces and toss with 2 tbsps of the olive oil, 1/4 tsp salt and 1/4 teaspoon pepper. Spread on a baking sheet and roast until golden, about 45 minutes.
  2. Combine the broth and 1 cup water in a saucepan and bring to a bare simmer.
  3. Heat the remaining 3 tbsp oil in a medium, heavy pot over medium-high heat until hot. Add the garlic, onions, 1/4 tsp salt, and dash pepper, and cook until softened, about 8 minutes. Stir in the oats and wine, and boil until the liquid is reduced by half, about 2 minutes.
  4. Stir in the simmering broth 1 cup at a time, adding more after half of the liquid has evaporated. Continue stirring until the oats are tender, 35 to 40 minutes. Use all of the broth. Stir in the butter and cheese.
  5. Serve immediately, topped with the roasted cauliflower and parsley. 

Adapted from