Lemony Roasted Cauliflower Risotto

Ingredients

The risotto

• 1 tablespoon olive oil
• 1 small yellow onion, chopped
• 2 cloves garlic, pressed or minced
• 5 cups vegetable broth, divided
• 1 ½ cups brown arborio/short-grain brown rice
• 1 cup freshly grated Parmesan cheese
• ½ cup dry white wine
• 3 tablespoons unsalted butter, diced
• 1 teaspoon sea salt
• to taste freshly ground black pepper
• to taste red pepper flakes
• ½ lemon zest and juice

The roasted cauliflower

• 2 tablespoons olive oil
• 1 large head cauliflower, sliced into florets
• ¼ cup sliced almonds or fresh thyme for garnish

Instructions

Nutrition Facts (estimated)