Cauliflower Risotto

Chef Graham Dodds puts a twist on a comfort dish. He shows us how to make cauliflower risotto and talks about his new restaurant, Wayward Sons. It opened a few weeks ago on Lower Greenville across from the Granada Theater and focuses on local, seasonal and Texas cuisine.


1 head cauliflower cut into florets stalk reserved
1 cup cream
2 bay leaves
6 sprigs thyme
3 cloves garlic
2 T grapeseed oil
Salt and pepper to taste
1 T chopped parsley
1 T chopped chives
1 t chopped tarragon
1/4 cup Parmesan grated


Preheat oven to 450. Put cauliflower florets in a food processor fitted with a blade attachment and process until pebble sized. Dump into large bowl and coat with grapeseed oil and salt and pepper. Spread onto baking tray in single later and bake in the oven 15-20 minutes. With a juicer juice the stalks and reserve juice. In the meantime place cream, cauliflower juice, garlic, thyme, bay leaves in sauce pot and simmer until reduced by half being careful not to boil it over. Must be done over low heat. Once reduced, strain out herbs and garlic. Combine reduced cream with cauliflower and cook together until thick and creamy. Finish with Parmesan cheese and herbs and season to taste.


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