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Cauliflower risotto

updated

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Ingredients for 2 servings:

  • ½ cauliflower
  • 100 g butter
  • 125 ml cream
  • 150 g Parmesan or rennet-free hard cheese
  • 1 sprig(s) thyme, optional
  • Nutmeg, freshly grated
  • Pepper from the mill
  • Salt from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Clean the cauliflower and separate the florets. Grate them finely. Melt the butter in a pan and sauté the grated cauliflower until lightly browned. Deglaze with cream and simmer. Season to taste with salt, pepper, and nutmeg. Grate the Parmesan cheese and stir it into the risotto to thicken it. Rinse the thyme, shake it dry, and garnish the risotto with it. Fish or beef fillet goes well with this dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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