Roasted Cauliflower Risotto

Risotto is something we love to make during the colder months. It is such hearty and warming dish. I saw this version of a risotto recipe from Pink Parsley a while back and was intrigued by the simple ingredients.  I do enjoy cauliflower very much, but when I showed Joel the recipe, he wasn't too sure because he didn't think that cauliflower had that much flavor. I still went ahead and made the recipe, because anything I've made from Josie's blog in the past has been very good, so I knew this would be too. Sure enough, it was. Joel took his first bite and was amazed by how flavorful it was. I can see this being a variety we make often this coming winter!

1 head Cauliflower, cored and cut into florets
Olive Oil
6 cups Vegetable Broth
1 tablespoon Butter
1 Shallot, minced (I just used half of a small red onion)
2 Garlic Cloves, minced
Salt and Pepper
1 cup Arborio Rice
1 cup Dry White Wine
1 teaspoon Thyme Leaves, minced (I used dried)
1/2 cup Parmesan Cheese, grated

Toss half of the cauliflower with olive oil, salt, and pepper. Roast the cauliflower on a sheet pan at 400 degrees for 15-20 minutes, or until browned and cooked through, turning once.  Steam the remaining cauliflower, then puree it in a food processor until smooth. Season with sat and pepper, and thin with about 2 tablespoons of broth; set aside.  Meanwhile, in a large heavy bottomed skillet, melt the butter over medium-high heat. Add the shallot, reduce heat to medium, and cook until soft, 3-5 minutes. Add the garlic and 1/4 teaspoon salt and cook until fragrant, about 1 minute. Add the rice, and stir constantly, until they are opaque around the edges, 2-3 minutes. Add the wine and cook until it is mostly evaporated, 1-2 minutes. Pour 1 1/2 cups of the broth into the skillet. Cook, stirring often, until most of the broth has been absorbed.  Repeat with the remaining broth, adding it 1/2 cup at a time, stirring constantly until the rice is tender but still al dente and the sauce is creamy, about 20 minutes.  Add the cauliflower puree, thyme, and parmesan and stir to combine. Remove from the heat and season with salt and pepper to taste.  Divide between plates, top with roasted cauliflower, and sprinkle with additional parmesan. Serve immediately.