Roasted cauliflower brown rice risotto with lemon, walnut, and mascarpone
Roast
Italian cuisine
Roasting
Roasting cauliflower coaxes out sweet, nutty notes that are nowhere to be found when it's eaten raw. Working from the flavors of roasted cauliflower, I decided to make a risotto. Lately, I have been using short-grain brown rice for risotto; I like the subtle nuttiness it adds, I always have it on hand, and I thought it would complement the cauliflower nicely. I added lemon and walnuts for a bright, slightly bitter contrast, and mascarpone for creamy richness. I did not want the cauliflower to dry out in the oven, so I steamed it in a foil packet first in order to retain moisture. The result is surprisingly delicate and light.
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