Roasted Cauliflower Risotto


  • 1 head cauliflower, chopped into medium-small florets
  • 3T olive oil
  • smoked paprika, sage, salt and pepper to taste
  • 1 head garlic, whole (remove outer husk)
  • 1/4c butter
  • 1 large onion, diced
  • 1.5c barley
  • 4c vegetable broth (3/4 strength)
  • 1/4c almonds, dry toasted
  • 1/3c frozen peas
  • 1/2c(ish) mozzarella cheese, shredded
  • 1/3c(ish) parmesan cheese, shredded
  • zest and juice of 1 lemon


  • 1/4c diced sundried tomatoes
  • 1/4c butter sauteed mushrooms
  • 1/4c fresh parsley, roughly chopped


  1. Preheat oven to 350. Toss cauliflower in a bowl with about 2T olive oil and then spread evenly on a cookie sheet. Sprinkle with sage, smoked paprika, salt and pepper. Place garlic on the cookie sheet and drizzle with 1T oil. Roast both for about 20-25 minutes or until lightly browned. Remove from oven and allow to cool a bit. (At this point I turned off the oven, put chopped almonds on a pan and placed them in the oven to toast them. Be sure to keep an eye on them!)
  2. Meanwhile, melt half the butter in a large pot and add onions. Season lightly with salt and pepper. Cook onions on medium-high until they begin to brown. Add remaining butter. Once it's melted, add barley and allow to toast while absorbing the butter.
  3. Once butter is absorbed, begin adding broth about 1/2c at a time, stirring constantly. Add additional broth when liquid is absorbed. Stirring constantly ensures a creamy result.
  4. Meanwhile, remove about 1/4c of roasted cauliflower florets and blend the rest with the garlic (removed from husks) and about 1/4c of your broth. It'll be sort of pasty.
  5. Add blended cauliflower to risotto and mix well. Continue to add broth until barley is al dente. You may not use all the broth.
  6. Add remaining ingredients. Once peas are thawed and cheese is melted, season to taste with salt, pepper, additional lemon, etc.