Before you squeal and run away at the sight of my pictures for this recipe, hear me out. No, the lighting was not ruined by something dark in the room. No, I did not use a different filter while photographing. And yes, this is real food (really good food!). The culprit to this oddly-colored dish? PURPLE cauliflower!
That’s right – I found and bought cauliflower that was grown purple. No longer does this tree-shaped vegetable have to sport all white. This beautiful produce now grows in orange, green and purple! What a fun way to incorporate less-than-desired vegetables into your diet. Even better is that the result does not come from intense dying or genetically modified seeds. In fact, colored cauliflower is higher in Vitamin A than its traditional white variety.
Anyway, this recipe was made with purple cauliflower. If that’s not for you, white cauliflower will work just fine! Get that vegetable onto your plate tonight, and don’t worry – it’ll be happily surrounded by rice, cheese, thyme and broth 🙂 I made this as a main dish, but it could easily serve as a side dish or even a first course.
Roasted Purple Cauliflower Thyme Risotto, adapted from Joanne @ Eats Well With Others
- 1 head purple cauliflower, chopped into small florets (don’t waste the stem portion! It’s just as edible and good for you)
- 2 tbsp olive oil
- freshly ground black pepper & sea salt
- 5 C low sodium organic vegetable broth
- 1 C water
- 1 tbsp coconut oil
- 1 onion, diced
- 10 sprigs fresh thyme, divided, and removed from the stems
- 1.5 C brown or arborio rice
- 1/2 C red wine
- 1/2 C grated parmesan cheese (freshly grated is preferred)
Preheat oven to 425. Line a baking sheet with foil and spray with PAM.
Toss cauliflower florets with olive oil, salt and pepper. Spread onto the foiled sheet and roast for 15 minutes. Sprinkle half the thyme on top and roast another 5 minutes. When done, remove from the oven (and turn it off!).
While that roasts, bring your vegetable broth + water to simmer in a small saucepan on the stove.
Using a large saute pan, heat coconut oil over medium-high. Saute the onion for 5 minutes. Add the other half of the thyme, with a pinch of salt. Stir in the rice and red wine. Cook until the liquid is almost evaporated.
One cup at a time, add the simmering broth to the rice. Between each addition, stir and let the broth cook down, then add more broth. After three cups have been added, stir in some of the roasted cauliflower. Keep doing this until all broth has been added and cooked off, and 2/3 of the cauliflower has been added as well (reserve some for garnish). This process should take anywhere from 25-35 minutes.
Remove from the heat, and stir in the parmesan cheese (the original recipe called for an almond garnish, but I wasn’t a fan of this). Spoon into bowls and garnish with the remaining roasted cauliflower. Serve hot and enjoy!