Easy Cauliflower Risotto with Crisp Potato Bits

Potato BIts
Ashley Fahr


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

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:

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.



Calories per serving:

235 calories

Dietary restrictions:

Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free

Daily value:



  • Fat 48g 73%
  • Carbs 58g 19%
  • Saturated 13g 67%
  • Fiber 6g 24%
  • Sugars 20g
  • Monounsaturated 27g
  • Polyunsaturated 5g
  • Protein 38g 77%
  • Cholesterol 51mg 17%
  • Sodium 3,996mg 166%
  • Calcium 632mg 63%
  • Magnesium 114mg 29%
  • Potassium 1,725mg 49%
  • Iron 6mg 31%
  • Zinc 3mg 22%
  • Phosphorus 643mg 92%
  • Vitamin A 175µg 19%
  • Vitamin C 91mg 151%
  • Thiamin (B1) 0mg 29%
  • Riboflavin (B2) 1mg 54%
  • Niacin (B3) 13mg 67%
  • Vitamin B6 1mg 56%
  • Folic Acid (B9) 147µg 37%
  • Vitamin B12 1µg 9%
  • Vitamin D 0µg 0%
  • Vitamin E 5mg 25%
  • Vitamin K 212µg 265%
Have a question about nutritional data? Let us know.
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