Chartier’s Cauliflower Risotto

15 minutes

45 minutes

Yield: Serves 2

This delicious cauliflower risotto makes for a great dinner for two!


1 head cauliflower

4 L water

2 Tbs (30 mL) olive oil

1 yellow onion, chopped

2 cloves garlic, minced

¼ cup (60 mL) white wine

2 cups Arborio rice


  1. Break down cauliflower head. Place core and leaves in a medium pot, and fill with 4 L of water. Bring to a simmer. 
  2. Break down half of the cauliflower head into small florets. Take the other half of the head and 1 L (4 cups) of cauliflower stock, and simmer until cauliflower is tender.
  3. Blitz in a blender until silky smooth. Store for later.
  4. Add olive oil to medium-sized saucepan. Sauté onion and garlic until translucent.
  5. Add cauliflower and Arborio rice. Sauté to coat everything in onions and garlic.
  6. Deglaze your pan with white wine. Add 1 cup (240 mL) cauliflower stock to pan. Stir for 10 seconds, and let rice cook.
  7. When it looks like the rice has absorbed the liquid, add another cup of stock. Repeat until your risotto is cooked to al dente.
  8. Add 1 cup of cauliflower puree to the risotto. It should look very creamy now. Season with salt and pepper. Finish with Parmesan cheese or white chocolate if you’re feeling adventurous!

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