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Cauli-“risotto” with Charred Sweet Corn
Spending time in the kitchen preparing side dishes is a labor of love for those who enjoy cooking. But when extra minutes are in short supply and you need to whip up something special that is time-easing to complement the main dish, you can prep this simple side in a flash. This is a delicious variation of cauliflower and sweet corn that is a quick, yet memorable dish that will be the talk of your table. It was created by our friend and amazing chef, Randy B., and is a favorite of ours. It will be one of yours as well.
Instructions
  1. In a lightly greased cast iron skillet, saute’ corn with salt and ground black pepper on medium to high heat until well-browned. Set aside.
  2. In a 6-quart pot, saute’ onion in a touch of olive oil until tender. Add chopped cauliflower florets, wine and garlic and continue to saute' until most of the liquid is evaporated, then add vegetable broth to cover the cauliflower.
  3. Continue cooking over medium heat (adding broth as needed just to cover the cauliflower) until cauliflower is very tender and most of the liquid has been absorbed/evaporated.
  4. Carefully blend the mixture with an immersion blender or in small batches in a regular blender (but be careful, as it will be HOT).
  5. Add butter, cheese, salt and pepper to taste. Stir until cheese is well incorporated.
  6. Top with the charred corn and finely chopped fresh basil and serve!
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