Turn risotto into an every night kind of meal with this roasted cauliflower, sage, and almond risotto.
roasted cauliflower, sage, and almond risotto

I feel like I was a little bit late to cupcakes, never quite got  whoopie pies, and still have kind of a love/apathy relationship with quinoa (love when I remember to pre-rinse it, apathy when I’m lazy and, well, don’t).

And now here we are in 2014 and apparently cauliflower is the new kale.

It’s a crazy world, this is. But I kinda like it.


Well, then. I guess we can either roll with the times, or not.


You can probably already tell what I chose.

My less-than-stellar food trend track record notwithstanding.

But MARK MY WORDS, kale is not going anywhere. At least not on my watch.

Let’s risotto.


If you’ve ever thought that risotto should be saved for a weekend or special occasion meal, then this recipe will prove you wrong. In a good way.

I managed to get it done in the hour before I was due at work, which means that a normal person will probably take 35-45 minutes, tops.

The key is in the multitasking.

Get your veggies prepped, then pop the cauliflower in the oven just as you’re starting the endless stirring of the risotto, and don’t try to take pictures while you’re doing it. Major hindrance.

And I know everyone says you really have to “stir constantly”, but I went with about a 70/30 ratio of stirring to not stirring, and I’m thinking you could probably get away with 60/40, but don’t quote me on that.

What you end up with is a richly flavored earthy sage-infused creamy risotto topped with roasted cauliflower bits, roasted almonds and melty cheese. So good you could serve it at a dinner party but…why wait till then? After all, cauliflower is the NOW and who knows what veggie trends the future will hold?

Best to get on it. Like, ASAP.


One year ago…Swiss Chard and Artichoke Grilled Cheese on Millet Bread

Two years ago…Roasted Red Pepper Pesto and White Bean Dip

Four years ago…Soft Polenta with Mascarpone

Roasted Cauliflower, Sage, and Almond Risotto
Turn risotto into an every night kind of meal with this roasted cauliflower, sage, and almond risotto.
Yield: 4 servings
  • 1 head cauliflower, trimmed and chopped
  • 2 tbsp olive oil
  • salt and black pepper, to taste
  • ¼ cup sliced almonds
  • 4 sprigs sage
  • 6 cups vegetable broth
  • 1 tbsp butter
  • 1 onion, diced
  • 2 tbsp minced fresh sage
  • 1½ cups arborio rice
  • ½ cup red wine
  • ½ cup grated parmesan cheese
  • 4 oz strong cheese (Taleggio, gouda, etc)
  1. Preheat oven to 425.
  2. In a large bowl, toss together the cauliflower and olive oil. Spread on a parchment-lined baking sheet. Sprinkle with salt and black pepper. Roast for 15 minutes.
  3. Add the onions and sage sprigs to the pan and roast for another 5 minutes. Remove from the oven and set aside.
  4. In the meanwhile, bring the vegetable broth to a simmer on the stove.
  5. In a separate, large pot, melt the butter over medium heat. Add the onion to the pan, along with a pinch of salt, and saute for 5 minutes or until tender. Add in the minced sage and arborio rice. Stir to combine. Add in the red wine and stir until almost evaporate.
  6. Add the broth to the rice in 1 cup increments, only adding the next cup when the former has almost evaporated, stirring constantly. Continue until the rice is tender, about 25-30 minutes.
  7. Remove from the heat and stir in the parmesan cheese. Season to taste.
  8. Serve risotto topped with roasted cauliflower, almonds, sage, and 1 oz of cheese.
Adapted from Donna Hay
Nutrition Information
Serving size: ¼ of recipe


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57 Responses to Roasted Cauliflower, Sage, and Almond Risotto

  1. Sage with cauliflower is one of my favorite flavor combos! Especially if the cauliflower is all caramelized from the pan. I can eat myself silly on just S + C when my guy is out of town (because there’s no way that he would ever eat just that for dinner). I’m so so happy that you came up with this risotto so that now I can share it with him.

  2. This makes me want to like risotto:-) And I’m in full support of the cauliflower trend but will continue my obsession with kale regardless!

  3. I don’t pay any attention at all to food trends… so at least you’re that far ahead of me? Glad to hear cauliflower is an *it* vegetable now, because I love it. I’m wholey incapable of preparing rice in any capacity, so I’m just going to drool over these photos and dream

  4. I’ve been obsessed with cauliflower for a long time–but you’re so right, it is definitely the new kale (though I agree, kale can stick around). I feel like every restaurant has a cauliflower dish now.

    This risotto looks SO good Joanne! Love the sage and addition of the almonds. Wish I could have a big bowl of this now…for breakfast 🙂

  5. So funny, I don’t really think of cauliflower as the new trend but I’m happy I’ve on the curve 😉 – I first made a creamless cream of cauliflower and chestnut soup several years ago and recently a Skinny New England Clam Chowder when I was coming up with a healthier recipe that had the texture of a creamy soup. Just used it to make a skinnier Croque Monsieur grilled cheese and my boys devoured it – had no idea it had cauliflower in it! We’re big fans of cauliflower, roasted or disguised in creamy dishes.

  6. I definitely agree that cauliflower is the new trend in 2014! Love this dish, love the almond flavor. Gorgeous photos, too!

  7. Simply Life says:

    I never really got into cupcakes or whoopie pies either – but I do love self serve fro yo 🙂

  8. Oh yes… I’m one of those cauliflower obsessed people. Though, I still haven’t given up on kale either, so there’s that.

    I’m all about comfort foods these days, so this risotto gets two enthusiastic thumbs up from me!

  9. WE can eat risotto every week, in fact we almost do! Love this recipe and since we love cauliflower, so this is perfect!

  10. I had no idea cauliflower was the new “it” food, it has been a favourite for years. Kale and quinoa forever! Love how quick this is!

  11. Omg, Joanne. YES, yes to all of that >>> never got into cupcakes, whoopie pies, quinoa. And also stuff in jars. Never happened. But cauliflower I am all over! And this risotto.

  12. I am late on the risotto bandwagon – think I have made it like 2 times – ever! I will help you get on the quinoa and cupcake bandwagon, if you send me a plate of this! Deal?

  13. I’m always late to the food trend train too. C is my fav healthy food, crunch factor & filling. Risotto is tough to make around my house, try focusing on it while 4 children are trying to kill each other!

  14. Lisa says:

    Your risotto looks perfect. I have been into cauliflower lately, so again, another must try from your lovely site.

  15. We made risotto for our Valentine’s Day dinner and I’m pretty sure my right forearm is still sore from all the stirring. That said, I love risotto too much to care. Plus, it’s like exercise. I’m making this version for the next workout. 😉

  16. I’m addicted to roasted cauliflower. Sounds amazing!!

  17. Jessica says:

    I always make risotto in a pressure cooker. Once you get to the add broth point, add 4 cups of broth and then cook at high pressure for 6 minutes. Quick release your steam, add your Parmesan, and you are done!

  18. Girl, you have got to get whoopie pies. They are just too delicious not to get!
    Cauliflower is my love, about 200x more than kale will ever be. It’s a deep love!

  19. Mag says:

    Hi Joanne!
    Since you have the oven on temp already, why don’t you make the risotto in the oven? I’ve got this recipe from a Michelin-starchef n its working fine for me. No failure so far.
    Fry 200 gr of risotto rice in a bit olive oil so all grains are coated. Mix in 6 dl vegetarian stock and bring to boil again. Close with lid and put in the oven for 25 mins till all the moisture is absorbed (425’F). Make creamy with warmed cream (1 dl) and spices and herbs to taste.

    Sorry, I have only metric amounts as we don’t use cups up here

  20. This REALLY sounds good! Pinning this for later! Love the photos too! How do you get this all done before you leave? You must have your photos down to a science.

  21. What a great combination of flavors!! Love the new craze…wish I was more ‘fashion’ forward with the trends of food. But I’m, glad you got me covered 🙂

  22. I am totally embracing cauliflower as the new kale. Cauliflower is much better 🙂

  23. Foodiewife says:

    Let’s risotto… I love it. I don’t know why, but I have a very low ratio of stirring my risotto. I stick close by, but risotto hasn’t been difficult for me to make. I just need to make it more often, because it’s so versatile. Cauliflower is the new IT? Yes! I love it roasted. Paired with sage is brilliant. I need a whole lot more risotto in my life. Especially on a chilly night, with a glass of wine, of course.

  24. Kate says:

    I don’t think there’s anyway you will convince me to switch to cauliflower from kale!

  25. I love cauliflower so, so, hard. Also, I didn’t know you and quinoa weren’t besties….totally learned something new.

  26. Deena kakaya says:

    As you may have guessed, I love roasted cauliflower and it’s so lovely to see that you’ve paired it with mellow and gentle flavour enhancers and let the cauliflower seep through the dish. Lovely x

  27. never tried cauliflower + sage together but im definitely missing it. and that piece of cheese is so appropriate 🙂

  28. I have never tried the combo of sage and cauliflower…now I am intrigued. The risotto looks delisch, Joanne.

  29. what a fun variation on risotto. never thought to add so many toppings! yum.

  30. I don’t use sage enough in savoury meals, this looks very delicious 😀
    Love the almond nuttiness!

    Choc Chip Uru

  31. I am on the cauliflower train – it is so versatile! This risotto sounds awesome Joanne – the flavor profile is inspired.

  32. I can’t believe I have never made risotto before! And a meal in less than an hour? I feel like that’s doable. Much better than the naan and yogurt I had for dinner last night (apparently I had no food at home..) I’ve GOT to get some cauliflower!

  33. cheri says:

    i’m on cauliflower kick now and this recipe is perfect. I have never had sage with cauliflower, sounds unique.

  34. Megan says:

    I am all for the cauliflower trend. Keep it coming!

  35. You’re ahead of me on food trends! I still think of cauliflower as one of those vegetables that appeared at all my childhood dinners (or at least it seemed like all of them) 🙂 I’d have been delighted if one of those meals was this risotto though!

  36. Shannon says:

    i’ve been trying to perfect a cauliflower crust, so I’m riding the cauliflower wave for… ever now 🙂

  37. tigerfish says:

    I just roasted some cauliflower yesterday and stir-fried some kale today! Love both veggies so they are definitely making their way into my kitchen.

  38. Susan says:

    roasted cauliflower + risotto = the good stuff

  39. Eileen says:

    Yeah, stirring constantly is just not going to happen. And it doesn’t seem to matter! I would say I stir maybe 50% of the time my risottos cook and they turn out fine. This sounds like the perfect way to get your risotto on with beautiful seasonal veg and herbs!

  40. I have noticed that cauliflower is super popular these days! And people (including myself, of course) would, without a doubt, love it in this dish – looks awesome!!

  41. Christine says:

    In my “recipe file” I have one listing dedicated to “risotto” vs. lumped in with “rice, pasta &…”. Guess where this recipe is being filed for use very soon. 🙂

  42. Blond Duck says:

    i’ve always wanted to make risotto!

  43. Yum! I’ve never heard of almond risotto before, but I bet it would be great! I might have to try this as my first time making risotto. Thanks for sharing 🙂

  44. Kathryn says:

    I’m the laziest risotto make in the world – I stir about four times and it still turns out okay! Our risottos are usually a vehicle for whatever is leftover in the fridge but I love the idea of elevating it into something special with these flavours and textures. Beautiful!

  45. cassie says:

    I love the sound of this, Joanne. The flavors are so unique for risotto…one of my favorites!

  46. I actually saw a list that was called something like “top 10 food trends for 2014.” What the what? I had no idea there were food trends. Cauliflower was actually on the list so you are stylin’…with food, that is. 😉 This looks so yummy and I definitely have to try this!! 🙂

  47. I’m so loving the cauliflower craze. That veggie is seriously one of my very favorites ;–) You made this risotto sound amaaaaazing, and I adore how relatively quick to make it is.
    Have a great weekend <3

  48. Can you believe I’ve never had risotto? I’m really missing out on this creamy goodness. However, I am cauliflower obsessed. I steam it, roast it (mostly with curry), and make cauliflower alfredo all the time. Oh, and Bob’s Red Mill quinoa comes pre-rinsed. I’ve never rinsed it and love it. Plus, they have tricolored now which is fab!

  49. Rika @ VM says:

    Roasted cauliflowers are the best – I love them roasted in sesame oil and funky Chinese black vinegar, they are so good on rice and with other Asian side dishes! I like the idea of adding sage to them, yummmmm

  50. Nutmeg Nanny says:

    Oh how tasty! My husband and I love risotto, this recipe looks amazing 🙂 saving it!

  51. I love kale AND cauliflower. And risotto. This post made me really hungry 😉

  52. It funny how things go, I do love cauliflower though. This looks like a yummy way to serve it.

  53. Luci says:

    I love it. Just saw your post on my Google Plus page and came over to check out the recipe. Very nicely done. And I like your blog, too!

  54. Deborah says:

    I haven’t made risotto in much too long. I’m loving the cauliflower in this!!

  55. […] Roasted Purple Cauliflower Thyme Risotto, adapted from Joanne @ Eats Well With Others […]

  56. Christina says:

    I made quite a few changes, but the base recipe was perfect! Fun to make this with purple cauliflower too 🙂 http://xtinaluvspink.wordpress.com/2014/03/17/roasted-purple-cauliflower-thyme-risotto/

  57. […] Roasted Cauliflower, Sage, and Almond Risotto […]

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