I don’t generally care for cauliflower. The aversion isn’t as intense as Brussel sprouts which cannot be redeemed no matter how much bacon they’re baked with. I thought dressing cauliflower up in risotto added another veg element while still eating gooey risotto. By now, I’ve made several different risottos, all based on Jamie Oliver’s Risotto Bianco which is a basic white risotto which can then be changed all sorts of ways. This is a great vegetarian option, just sub the chicken stock for veg stock and you’re golden. The other thing I also like best about risotto is the commitment to it - you’re basically massaging you’re meal until it’s done, it’s very intimate and soothing. Anyway, here’s Jamie’s recipe. Sneak in some veggies this week!

Price Breakdown:

Cauliflower - $1.49

Celery 2 stalks - $1.99

I already had Arborio rice, Vermouth (I only use it for risotto, so it lasts a while), butter, onions, and the last of Parm from last week. I also used up the rest of a carton of chicken stock I had in the fridge. For the bread crumbs, I used anchovy paste I already had and chili pepper. Also you can use the baguette from the onion soup for these bread crumbs!

Tags: cauliflower, Jamie Oliver, Risotto, vegetarian