Easy Cauliflower Risotto with Crisp Potato Bits Recipe


Cal/Serving: 235
Daily Value: 12%
Servings: 4

Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Vitamin A486IU10%
Vitamin C23mg38%
Thiamin (B1)0mg7%
Riboflavin (B2)0mg13%
Niacin (B3)3mg17%
Vitamin B60mg14%
Folic Acid (B9)37µg9%
Vitamin B120µg2%
Vitamin D0µg0%
Vitamin E1mg6%
Vitamin K53µg66%
Fatty acids, total monounsaturated7g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Raw Beet & Cherry Tomato Salad with Manchego Cheese & Walnuts
An innovative salad recipe from the home and style expert, Svitlana Flom, who is also the Editor-In...
Candy Corn Pebbles Whoopie Pie
Candy Corn Pebbles™ are a new limited-edition version of Pebbles cereal. It's packed with...
Baja Breakfast Wraps
An easy breakfast burrito packed with chicken, eggs, salsa, and guacamole will satisfy even the...

Potato BIts
Ashley Fahr

This recipe is relatively quick (maybe 35 minutes total, plus some chopping) and all the fun takes place in two pans (one for the broth, one for the risotto).  You have to watch the risotto carefully since you’ll be adding broth over time, but it is fun to  watch the rice grains inflate and eventually reach the perfect level of softness.



For the risotto:

  • 3 cups chicken broth
  • 1 cup cauliflower florets, roughly chopped (from ½ head of a small cauliflower), stalk reserved
  • 1 tablespoon olive oil
  • 1 garlic clove, peeled
  • 1 small onion, chopped
  • ¾ cup Arborio rice
  • ¼ cup dry white wine
  • 2-3 tablespoons chopped fresh parsley
  • 3 tablespoons freshly grated Parmesan

For the potato bits:

  • 1 small fingerling potato, finely diced
  • 1 teaspoon dried thyme
  • 1 teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • 1 teaspoon coarse sea salt
  • 1 tablespoon lemon juice


For the risotto:

Preheat the oven to 450 degrees. Heat the broth in a saucepan, bring to a boil then to a simmer, and add the florets.

In another saucepan, heat the olive oil over medium-low heat. Add the garlic, onion, and cauliflower stalk, and cook gently until softened, about 10 minutes. (Meanwhile, start on the potato bits below.)

Once the vegetables are softened, turn up the heat, add the rice, and cook until slightly translucent, about 2 minutes. Add the wine, stir, and cook 2-3 minutes more. Now the fun part: Start adding the broth, one ladle at a time, and simmer until the rice is soft on the outside with a slight bite on the inside, about 20 minutes.

The florets should be soft at this point so you can add them with the broth and crush them into the rice with a wooden spoon.
Once rice is cooked, stir in the parsley. Remove from heat. and stir in the Parmesan. Garnish with potato bits.

For the potato bits:

Meanwhile, place potatoes on a lined baking sheet and toss with the remaining ingredients. Bake until golden and crispy, about 15 minutes.


Recipe Details

Servings: 4

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).

Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
Please answer this Captcha to prove you are human
Enter the characters shown in the image.
Please answer this Captcha to prove you are human