“Cauliflower is nothing but cabbage with a college education.” Mark Twain
With temperatures flirting with single digits, it seemed like a good time to make a creamy comforting risotto. We had enjoyed a cauliflower risotto on a recent trip to Washington and I tried recreating it here. I roasted a whole head of cauliflower but puréed half of it in broth to add body and loads of nutrition to the risotto. The leek and sausage added bold flavor. You could substitute pancetta or bacon for the sausage or omit it altogether for a vegetarian option. The final dish was creamy and delicious with the flavor of the cauliflower shining through.