Lemony Roasted Cauliflower Risotto

Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion, chopped
• 2 cloves garlic, pressed or minced
• 5 cups (40 ounces) vegetable broth, divided (if your broth comes in 32-ounce containers, feel free to avoid opening another container by substituting 1 cup water for 1 cup broth in step 3)
• 1½ cups
• 2 tablespoons olive oil
• 1 large head of cauliflower, sliced into florets
• 1 cup freshly grated Parmesan cheese
• ½ cup dry white wine, optional
• 3 tablespoons unsalted butter, diced
• 1 teaspoon sea salt, more to taste
• Freshly ground black pepper, to taste
• Pinch red pepper flakes, to taste
• Zest and juice of ½ lemon, preferably organic (about ¼ teaspoon zest and 1 tablespoon juice)
• Garnish: ¼ cup sliced almonds or a few sprigs fresh thyme, leaves removed from stems and larger leaves torn into small pieces

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 13 of 14 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 13 portions

Ingredient	Portion assumed	kcal
Olive Oil	1 tbsp (14g)	119
Parmesan Cheese	1 oz (28g)	110
Butter	1 tbsp (14g)	102
Broccoli	1 cup chopped (156g)	55
Onion	1 medium (110g)	44
Wine	2 tbsp cooking wine (30ml)	25
Lemon	juice of 1 lemon (48ml)	12
Chili	1 tsp (2.7g)	8
Almond	1 almond (1.2g)	7
Black Pepper	1 tsp ground (2.3g)	6
Garlic	1 clove (3g)	4
Thyme	1 tsp dried (1.4g)	4
Salt	1 tsp (6g)	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.