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Cauliflower Risotto

Cauliflower Risotto Recipe

  • 2 handfuls of stale bread, torn into pieces
  • 1 small tin of anchovies, oil from tin reserved
  • 3 small dried red chillies
  • Extra virgin olive oil
  • 1 cauliflower
  • 1 x Risotto Bianco (below)
  • A handful of chopped fresh parsley
  • Sea salt and freshly ground black pepper
  • Parmesan cheese, for grating
  • 2 pints stock (chicken, fish, or vegetable, as appropriate)
  • 2 tablespoons olive oil
  • A dallop of butter
  • 1 large onion, peeled and finely chopped
  • 2 cloves of garlic, peeled and finely chopped
  • ½ a head of celery, trimmed and finely chopped
  • 2 cups risotto/Arborio rice
  • 2 wineglasses of dry white vermouth (dry Martini or Noilly Prat) or dry white wine
  • Sea salt and freshly ground black pepper
  • 5 tablespoons butter
  • 4 oz freshly grated Parmesan cheese
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 621kcal (31%)
Total Fat 26g (40%)
Saturated Fat 12g (61%)
Cholesterol 56mg (19%)
Total Carbohydrate 69g
Dietary Fiber 5g
Sugars 5g
Protein 19g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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