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Cheesy Cauliflower Risotto - Creamy and Comforting

This Cheesy Cauliflower Risotto is a warm and inviting dish that combines the subtle sweetness of cauliflower with rich, creamy cheese. Each spoonful delivers a velvety texture that comforts and satisfies, making it a delightful choice for anyone seeking a nourishing meal.
Texture: Tender enough to cut with just a fork.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium head cauliflower cut into small florets for even cooking
  • 1 cup low-sodium vegetable broth preferably warm to help with cooking
  • 1 cup water to adjust consistency if needed
  • 1 cup shredded mozzarella cheese use finely shredded for easier melting
  • 1/4 cup grated parmesan cheese for added creaminess and flavor
  • 1 tablespoon olive oil for sautéing
  • 1 clove garlic minced finely for easy blending
  • 1/4 teaspoon black pepper adjust to taste

Method
 

Cooking Instructions
  1. In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to brown it.
  2. Add the cauliflower florets to the pot, stirring to coat them in the garlic oil. Sauté for an additional 5 minutes.
  3. Pour in the warm vegetable broth and water. Bring to a simmer and cover. Cook for about 15-20 minutes, or until the cauliflower is fork-tender.
  4. Once the cauliflower is tender, remove the pot from heat. Using an immersion blender, blend the mixture until smooth and creamy. If the risotto is too thick, add more water gradually to reach the desired consistency.
  5. Stir in the shredded mozzarella and grated parmesan cheese until melted and well combined. Season with black pepper to taste.

Notes

Texture Tips: To achieve an even softer texture, allow the cauliflower to simmer for an additional 5 minutes. If a smoother consistency is preferred, blend the risotto longer or add more liquid until it reaches the desired creaminess.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water or broth to bring back the creamy texture. The risotto should be soft enough to easily scoop with a spoon.