GOLDEN CAULIFLOWER “RISOTTO”
SERVES 4 / 30 MINUTES
Tiny ﬂorets of cauliﬂower mimic rice in this rich, creamy dish. Golden cauliﬂower adds appealing color, but the recipe works just as well with the white variety. Try it with pan-roasted brussels sprouts.
3 lbs. golden cauliflower (about 1 large head)
¼ cup butter, divided
¼ cup panko (Japanese-style bread crumbs)
1 tbsp. fresh thyme leaves
¼ cup finely chopped shallots
1 ½ cups reduced-sodium chicken broth
3/4 cup whipping cream
2 cups shredded Italian fontina cheese (6 oz.)
About ½ tsp. white truffle oil (optional)
Salt and Pepper to taste
1. Trim tough core and cut leaves from cauliﬂower. Break into chunks, then whirl in a food processor until broken into tiny ﬂorets.
2. In a 12- to 14-in. frying pan, melt 1 tbsp. butter over high heat. Add panko and cook, stirring, until toasted, about 3 minutes. Add thyme leaves and toss to combine. Pour into a small bowl. Wipe frying pan clean.
3. Add remaining 3 tbsp. butter, the cauliﬂower, shallots, and 1 1/4 cups broth to same pan. Cover and cook over high heat, stirring often, until cauliﬂower is just tender, 3 to 4 minutes. Uncover and cook, stirring often, until liquid is absorbed, 8 to 10 minutes.
4. Stir in cream and heat until boiling. Remove from heat, sprinkle with cheese and truffle oil (if using), and stir until cheese is melted. If you want a creamier consistency, add remaining 1/4 cup broth. Season with salt and pepper.
5. Spoon into 4 wide pasta bowls and top with toasted panko.