1 cauliflower head, trimmed and cut into 1/2-inch florets
1/4 cup classic olive oil, divided
1/2 cup whipping cream or half-and-half
4 to 5 cups chicken broth
1/2 cup finely diced onion
1 tsp dried thyme
1 1/2 cups Arborio rice
1/2 cup freshly grated Parmesan
1/2 cup chopped fresh parsley (optional)
Preheat oven to 425 degrees Farenheight. In a
large bowl toss cauliflower with 2 tablespoons of
the oil. Spread on a rimmed baking pan; season
with salt and pepper to taste. Bake 20 to 25
minutes or until fork-tender and browned. Reserve
half of the florets in a bowl; set aside. Place
remaining half of the florets in a large bowl; add
cream. Using a hand-held immersion blender, blend
until mixture is smooth, set aside.
In a medium saucepan bring broth to a simmer.
Meanwhile, in a deep-sided skillet heat remaining
2 tablespoons oil over medium heat. Add onion and
thyme; saute 4 to 6 minutes or until onions
soften. Add rice to skillet; saute 1-minute or
until slightly toasted. Add 1/2 cup of the broth;
cook until liquid is absorbed, stirring
constantly. Repeat, adding broth in 1/2 cup
amounts, cooking and stirring 18 to 20 minutes or
until broth is absorbed, and rice is creamy and al
Stir in cauliflower-cream mixture and Parmesan;
cook 1 to 2 minutes. Stir in reserved florets and
(if desired) parsley; cook until heated through.
Spoon into bowls, and serve.
Nutritional Information per Serving- 410 calories,
20g fat, 8g saturated fat, 35mg cholesterol, 650mg
sodium, 48g carbohydrate, 3g fiber, 9g protein
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