Friday, November 18, 2011

Lemon Thyme Cauli-'Risotto' with Asparagus

I love this recipe so much, for so many different reasons. To start, it's fairly simple -- or at least less intimidating than real Risotto (in my humble opinion). It's infused with so much flavor from the herbs, spices, and a slightly adjusted Creamy Miso Garlic sauce. Ultimately this dish comes together by the magic of simple preparation and warming techniques. If you're looking for a new dish to add to your Holiday meal plan then give this one a try. It's certainly making my Thanksgiving menu this year.
Important Note About this Recipe
Beforehand prep is minimal, but important if you want to do this in a timely manner and have it as fresh as possible. Keep all of your ingredients chopped and ready, in separate containers so you can throw it all together the day of your Holiday or special Dinner. 
Cauliflower Prep: 
1 to 2 Heads of Cauliflower will make this recipe, depending on the actual size of the Cauliflower head. Break your Cauliflower head into florets and pulse/chop the florets evenly. You will only be needing 3 cups of chopped Cauliflower for this recipe. 
If you don't use Asparagus in this recipe you can add more chopped Cauliflower in its place (and the same amount).
*Creamy Miso Garlic Dressing Prep: 
This recipe calls for 1 cup of Creamy Miso Garlic sauce (click for the recipe). You will need to make a double batch of the recipe, but will not be using all of it (make note that you will have a little extra leftover).
*Warming Methods:
In Step 1 and Step 2 you will find warming methods. Both are important as they help achieve the proper flavor and texture. Pay special attention and don't skip these steps!

Let's make dinner!
Lemon Thyme Cauli-'Risotto'
Makes roughly four to five servings
Step 1.
Cauli-'Risotto' & Asparagus
Measure into a mixing bowl:
3 cups finely chopped Cauliflower 
2 c Asparagus cut on the bias
1/4 c finely chopped Chive 
1 Tbsp minced Fresh Thyme 
1 Tbsp Lemon Zest
Toss together evenly:
Dry Spice Mix:
1 Tbsp Onion Powder
1/2 tsp Garlic Granules
1/4 tsp ground Celery Seed
1/4 tsp Kelp granules 
Mix together all of your dried spices and proceed to add them to you Cauliflower mixture:
*Warming Method 1.
On a parchment lined baking sheet spread your dry Cauli-'Risotto' mixture out evenly:
Place your dry 'Risotto' mixture into the oven set at it's lowest heat, leaving your oven door cracked open. Proceed to let your Cauli mixture warm in the oven for 1 hour, stirring it after the first 30 minutes to ensure even drying.warming. 
*This step is very important as it infuses the Cauli 'Risotto' mixture with the fresh and dry spices.
-
Step 2.
Creamy Garlic Miso + Lemon Thyme Sauce
Into a medium sized mixing bowl add the following:
3 Tbsp Lemon Juice
1 tsp minced Garlic
1/2 tsp minced Fresh Thyme
4 Tbsp Water 
Mix/Whisk together:
When your Cauli 'Risotto' mixture has finished it's first *Warming time, transfer it to a bowl and add your Creamy Garlic Miso+Lemon Thyme Sauce:
Mix together the creamy sauce and your 'Risotto' and proceed to warm your Risotto mixture one more time.
*Warming Method 2:
On  parchment lined baking sheet proceed to warm your 'Risotto' mixture for 15 to 20 minutes in your oven set at its lowest heat with the oven door cracked open.
Out of the oven and ready to be served:
This could also be easily transformed into a finger-food style appetizer in the form of stuffed Mushrooms.

Happy Friday!

xoxo,

4 comments:

  1. Holy moly! This looks incredible! And, considering we're experiencing 94 degree temperatures down here in Australia without it even being summer yet, so much more weather-appropriate than a hot stodgy rice risotto!

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  2. Okay...um....this looks amazing!! Going to definitely try this one. Right up my alley. Your photos are so helpful. I just love this blog! Thanks for posting :)

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  3. Great recipe ! I made it! It`s delicious!!! Thanks for sharing!

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