Ingredients

The following ingredients have 4 Servings
  • 1 head cauliflower (trimmed and chopped (I just used one medium size head))
  • 2 tablespoons olive oil
  • sea salt and cracked black pepper
  • 1 bunch of sage (leaves picked)
  • 6 1/2 cups of chicken stock (or vegetable stock (vegan))
  • 3 tablespoons butter (about 3 tablespoons)
  • 1 onion chopped
  • 1 1/2 cups arborio rice
  • 1/2 cup dry sherry
  • 1/2 cup finely grated parmesan
  • 1 cup Taleggio or other strongly flavored cheese (sliced (I omitted))

Instruction

  • Preheat oven to 425. Toss cauliflower, oil, salt and pepper on a rimmed baking sheet. Roast for 15 minutes, add the almonds and half of the sage. Roast for 5-8 more minutes or until golden and crisp. Set aside and keep warm.
  • Place the chicken stock in a medium saucepan and heat to a simmer. Melt the butter in a large saucepan over medium heat. Add the onion and cook until soft (about 5 minutes). Chop the rest of the sage, and add it with the rice and sherry to the pan. Cook for 1-2 minutes or until sherry is absorbed. Gradually add the stock, 1 cup at a time, stirring, for 25-30 minutes, or until the stock is absorbed and the rice is al dente. Stir through the parmesan cheese and spoon into serving bowls. Top with Taleggio and the cauliflower mixture.