07 February, 2014


This dish I came up with myself though I am certain things like it do exist. This was an attempt to do more with risotto than squash and feta and it's turned out to be quite a hit. We rarely have leftovers.

And even though risotto isn't quick to prepare, I do think it's delicious and find it worth every 40 minutes of hands-on care it requires.

Roasted Cauliflower + Chorizo Risotto

1 head cauliflower, cut into small florets
2-3 tablespoons olive oil, coconut oil, or butter for roasting, more for sautéing 
1 med onion, chopped
1 1/2 pints vegetable stock
300g risotto
200g spanish chorizo, sliced and quartered
sea salt + black pepper to taste
grated parmesan, as garnish

Preheat oven to 220ºC/400ºF.

Slice chorizo ring and chop each slice into quarters. Set aside.

Finely chop onion and add to olive oil in heated frying pan. Sauté on med-low heat until clear and nearly golden.  Add risotto and toss until each grain is coated in olive oil. 

In sauce pan, heat vegetable stock until simmering. 

Meanwhile, toss cauliflower in olive oil and sprinkle with sea salt and freshly ground black pepper. Place in oven for 15-20 minutes, or until tender and just crispy.

Slowly add stock, one ladleful at a time, to the onion and risotto, keeping at med-low heat. Once stock is absorbed, continue adding ladlefuls one at a time until stock is gone. Stir in chopped chorizo and roasted cauliflower.

Sprinkle each bowl with parmesan and serve immediately.


  1. This sounds sooo good. Will have to give it a try.

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