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.

Traditional risotto takes a lot of time and attention to cook properly. While preparing a delicious side dish is a labor of love for those who enjoy cooking, many of us just don’t have additional time to spend making it.

This creamy Cauliflower Risotto with Charred Sweet Corn is the perfect risotto recipe when your time is limited and you’re in need of a simple, yet sophisticated side dish. The combination of cauliflower, white wine, garlic, and Parmesan cheese complements almost any grilled meat or chicken dish.

What takes it to a whole new level of SINFULLY GOOD is the charred corn and fresh basil that is added right before serving. This recipe was created by our friend and amazing chef, Randy B., and is a favorite of ours. This memorable meal is sure to be the talk of the table and one of your favorites too!

Prep ahead

So you can toss your Cauliflower Risotto together quickly, chop your onions on your meal prep day or the day before.

Pre-chopping, cutting, or cooking ingredients really helps to reduce stress and simplify dinner on busy weeknights.  We know, we know, we’re always talking about meal prep, but it truly is the holy grail to healthy eating! 

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Creamy Cauliflower Risotto with Charred Sweet Corn


  • Course: ,
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x

Description

This creamy Cauliflower Risotto with Charred Sweet Corn is the perfect risotto recipe when your time is limited and you’re in need of a simple, yet sophisticated side dish. The combination of cauliflower, white wine, garlic, and Parmesan cheese complements almost any grilled meat or chicken dish. What takes it to a whole new level of SINFULLY GOOD is the charred corn and fresh basil that is added right before serving.


Ingredients

Scale

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. 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.
  3. Carefully blend the mixture with an immersion blender or in small batches in a regular blender (but be careful, as it will be HOT).
  4. Add butter, cheese, salt and pepper to taste. Stir until cheese is well incorporated. Top with the charred corn and finely chopped fresh basil and serve!

Notes

Always check for FfL-friendly ingredients.

We recommend organic ingredients when feasible.

Nutrition

  • Serving Size: 4

Keywords: cauliflower risotto

Category :Recipes
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