I (Dawn) love roasted cauliflower, so this recipe really caught my attention! I can't wait to try it! If you make it, please report back with what you thought of it!
Kamut and Roasted Cauliflower Risotto
Serves 4
This
is a must-try recipe for fans of whole grains. Processing soaked Kamut®
briefly in a food processor releases this chewy grain's natural
creaminess and makes it a terrific base for a risotto-style main dish.
Ingredients
1 1/2 cups Kamut, soaked 8 hours or overnight in cold water to cover
1 cup dry white wine
1 large shallot, finely chopped
4 to 5 cups low-sodium vegetable broth, warmed, divided
5 cups cauliflower florets, broken into bite-size pieces
1 tablespoon extra-virgin olive oil
1/2 teaspoon fine sea salt, divided
1/2 cup finely grated Parmesan cheese
1/4 teaspoon freshly ground black pepper
1/2 cup toasted walnuts, chopped
1/4 cup chopped parsley
1 cup dry white wine
1 large shallot, finely chopped
4 to 5 cups low-sodium vegetable broth, warmed, divided
5 cups cauliflower florets, broken into bite-size pieces
1 tablespoon extra-virgin olive oil
1/2 teaspoon fine sea salt, divided
1/2 cup finely grated Parmesan cheese
1/4 teaspoon freshly ground black pepper
1/2 cup toasted walnuts, chopped
1/4 cup chopped parsley
Method
Preheat oven to 425°F.Drain Kamut and place in a food processor. Pulse just until most (but not all) of the grains are broken and become somewhat creamy looking, about 20 times. Place Kamut in a large, deep skillet and add wine and shallot. Cook over medium-high heat, stirring occasionally, until most liquid has evaporated. Add 2 cups broth; adjust heat so the mixture just simmers and cook, stirring frequently, until most liquid has evaporated. Continue cooking, stirring frequently, and adding more broth 1 cup at a time until Kamut is tender but still retains some chew, about 50 minutes.
Meanwhile, place cauliflower on a baking sheet, drizzle with oil and 1/4 teaspoon salt and toss to coat. Roast, stirring occasionally, until florets are lightly browned, about 15 minutes.
Remove Kamut from the heat and stir in Parmesan, pepper and remaining 1/4 teaspoon salt. Fold in walnuts, parsley and cauliflower. The risotto should be a little loose; stir in a few tablespoons more warm broth if it seems too stiff.
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