Easy Cauliflower Risotto with Crisp Potato Bits

Easy Cauliflower Risotto with Crisp Potato Bits
Staff Writer
Potato BIts

Ashley Fahr

Potato BIts

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, Pork Free

Daily value:



  • Fat 12g 18%
  • Carbs 15g 5%
  • Saturated 3g 17%
  • Fiber 1g 6%
  • Sugars 5g
  • Monounsaturated 7g
  • Polyunsaturated 1g
  • Protein 10g 19%
  • Cholesterol 13mg 4%
  • Sodium 999mg 42%
  • Calcium 158mg 16%
  • Magnesium 29mg 7%
  • Potassium 431mg 12%
  • Iron 1mg 8%
  • Zinc 1mg 5%
  • Phosphorus 161mg 23%
  • Vitamin A 44µg 5%
  • Vitamin C 23mg 38%
  • Thiamin (B1) 0mg 7%
  • Riboflavin (B2) 0mg 14%
  • Niacin (B3) 3mg 17%
  • Vitamin B6 0mg 14%
  • Folic Acid (B9) 37µg 9%
  • Vitamin B12 0µg 2%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 6%
  • Vitamin K 53µg 66%
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