We’re seven days into our month away in Austin. So far, our daily routine has been moving at a more relaxed pace. I love it. Cookie and I are soaking up the sunshine and enjoying our walks around our eclectic neighborhood. I’ve learned how to get to the grocery store and Jeanine and Jack‘s place without the help of my phone, so I think I’m pretty much set! I’m going to do my best not to talk about this city non-stop for the next few weeks, but needless to say, I’m inspired.
This risotto is a riff on my mushroom risotto, which is one of my favorites. I used the same cooking method, which requires only minimal stirring. Brown rice offers more nutrients and fiber than white rice and offers more flavor (the more flavor, the better!). Both the rice and the cauliflower bake in the oven at the same time, so you’ll have plenty of downtime to sip on leftover white wine while you wait.
I know there are still plenty of cauliflower haters out there. Ali is one of them and she even liked this lemony risotto! Roasted cauliflower is really another animal. When it’s properly roasted, it’s tender on the inside, crispy on the edges and nutty in flavor. It really shines in this peppery, lemony, texture-rich risotto.
In my mushroom risotto post, I mentioned that I had some ideas for how to make my risotto vegan. My big idea was to add a touch of white miso to make up for the umami flavor of Parmesan, but I tried it and it just tasted funny to me. However! The starch in the short-grain rice is responsible for most of the risotto’s creaminess, so you could skip the Parmesan and add a vegan butter substitute or some extra olive oil in place of the butter. Vegans, please let me know if you give it a try.
If you’re on a cauliflower kick, don’t miss my cauliflower soup, favorite cauliflower rice, and roasted cauliflower tacos!
Le Creuset Cast Iron 3 1/2-Quart Round French Oven
▸ For more of my favorite cooking tools, shop my healthy kitchen!
Lemony Roasted Cauliflower Risotto
- Author:
- Prep Time: 15 mins
- Cook Time: 70 mins
- Total Time: 1 hour 25 minutes
- Yield: 4 servings 1x
- Category: Entree
- Cuisine: Italian
You can bake this easy cauliflower risotto recipe in the oven! This healthy brown rice risotto requires minimal stirring and effort. Recipe yields 4 servings.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, pressed or minced
- 5 cups (40 ounces) vegetable broth, divided (if your broth comes in 32-ounce containers, feel free to avoid opening another container by substituting 1 cup water for 1 cup broth in step 3)
- 1 ½ cups brown arborio/short-grain brown rice
- 2 tablespoons olive oil
- 1 large head of cauliflower, sliced into florets
- 1 cup freshly grated Parmesan cheese
- ½ cup dry white wine, optional
- 3 tablespoons unsalted butter, diced
- 1 teaspoon sea salt, more to taste
- Freshly ground black pepper, to taste
- Pinch red pepper flakes, to taste
- Zest and juice of ½ lemon, preferably organic (about ¼ teaspoon zest and 1 tablespoon juice)
- Garnish: ¼ cup sliced almonds or a few sprigs fresh thyme, leaves removed from stems and larger leaves torn into small pieces
Instructions
- Place your oven racks in the lower third and upper third positions. Preheat oven to 375 degrees. Line a large, rimmed baking sheet with parchment paper.
- Heat the olive oil in a medium Dutch oven over medium heat until shimmering. Add onion and a pinch of salt. Cook, stirring occasionally, until softened and turning translucent, about 5 minutes. Add the minced garlic and cook until the garlic is fragrant, 1 to 2 minutes.
- Add 4 cups broth (or 3 cups broth and 1 cup water), cover, and bring to a boil over medium-high heat. Remove from heat and stir in the rice. Cover the pot and bake on the lower rack until rice is tender and cooked through, about 65 to 70 minutes. It will seem pretty dry when you take off the lid, but don’t worry!
- Immediately afterward, toss the cauliflower with 2 tablespoons olive oil on your lined baking sheet. Sprinkle with salt and some freshly ground black pepper and arrange the cauliflower in a single layer on the pan. Roast on the upper rack until the florets are tender and the edges are deeply caramelized, tossing halfway. This took the full hour for me, but start checking the cauliflower for doneness around 40 minutes.
- In the meantime, toast your almonds in a small skillet over medium-low heat, stirring constantly, until fragrant and turning lightly golden on the edges, about 3 to 5 minutes. Transfer to a bowl to cool.
- Remove the pot from the oven. Pour in the remaining cup of broth, the Parmesan, wine and butter. Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Stir in the salt, a generous amount of pepper, pinch of red pepper flakes, lemon zest and juice.
- Section off one-fourth of the cauliflower to use as a garnish. Chop any large remaining pieces of cauliflower into more bite-sized pieces before transferring three-fourths of the cauliflower to your pot of risotto. Stir in the cauliflower. Taste and add more salt, pepper or lemon juice as needed.
- Divide the risotto into bowls and top with the remaining roasted cauliflower and a sprinkling of toasted almonds or fresh thyme.
Notes
Recipe adapted from my mushroom risotto.
*Make it nut free: Skip the almonds. Garnish with fresh thyme leaves instead.
Storage suggestions: This risotto keeps well in the refrigerator, covered, for a few days.
Change it up: Feel free to substitute any prepared vegetables for the mushrooms!
If you must use white arborio rice: Bake it for 40 to 45 minutes, until tender to the bite, and proceed as directed.
If you don’t have a Dutch oven: Use a large saucepan instead, then carefully pour the boiling broth and rice mixture into a casserole dish. If the casserole dish has an oven-safe lid, use that; if not, cover it tightly with foil. Bake as directed.
▸ Nutrition Information
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Kellie
This risotto sounds amazing! If you haven’t already, you should check out Easy Tiger Bake Shop on sixth street in Austin. I just love their pretzels!
Kate
Easy Tiger is on my list! Can’t wait to try those pretzels.
Rebecca @ DisplacedHousewife
This looks lovely. I bet a couple hairs of saffron in there would be delicious?? xx
Kate
Great idea!
Clever Girl Reviews
Sounds good to me. I’d probably add some cauliflower puree with evoo, nutritional yeast and garlic in it to help with the creamy factor as well as the taste.
Kate
Great ideas!
Eileen
Yay, more ways to eat roasted cauliflower! This sounds like such a satisfying winter dish. So hot and creamy and delicious.
Elaine @Flavour&Savour
Who could possibly hate cauliflower when it’s roasted and cooked in this fabulous recipe of yours?? Onion, garlic, cheese and wine–simply music to my ears!
Medeja
Sounds like a really delicious risotto! Putting it on my list :) thanks :)
Laura (Tutti Dolci)
I love roasted cauliflower, can’t wait to try this risotto!
Catherine
A beautiful dish. It is flavorful and very healthy too. xo
Millie | Add A Little
This looks amazing Kate – so creamy and comforting!
Carol
Looks amazing Kate!
Kathy @ Beyond the Chicken Coop
I love risotto! This combination sounds divine!
Charlotte Sophia Roberts
This looks delicious!
Sarah @ People, Places & Plates
Looks delicious! And please do talk about Austin non-stop!!!
Jordina
I have lately seen it very often, people swaping rice for cauliflower. I would love to try it but I am a little bit scared of dealing with it, haha I think it’s a little bit difficult to manage and cook. Idk I guess I just have to give it a try!
Kate
I have never tried swapping cauliflower for rice. I just added roasted cauliflower here. It’s not difficult to manage, hope you give it a try soon!
Château du Petit Thouars
Yum! We love cauliflower and so excited to try this recipe out!
Caroline
Ooooh…this looks so yummy. Such a genius idea using cauliflower this way!
Emma {Emma's Little Kitchen}
Cosy but still fresh, loving this! Enjoy Austin! We are heading there in the Spring, would love some recommendations!
Kate
Thanks, Emma! I’m sure I’ll have a ton of recommendations by the time I leave, but so far highlights have included Elizabeth Street Cafe, Sway, Torchy’s Tacos and La Condesa.
Stephanie @ Girl Versus Dough
Austin has always been on my traveling bucket list — so glad you two are having a great time so far! Aaaand now I’m also adding this risotto to my cooking bucket list — looks amazing!
Kate
Austin is so fun, hope you get a chance to visit soon! Thanks, Stephanie!
Diana
Yum! I made this tonight. It was a little soupy and I had to cook it down on the stove some. I used homemade chicken broth instead of vegetable broth. My husband ate every last bite. I’m going to have to try your mushroom risotto now!Thank you.
Kate
Thanks, Diana! Hmm, I’m not sure why yours was soupy. All of the liquid was absorbed when I took the lid off mine. The mushroom risotto is my favorite, enjoy!
Nina
Cauliflower risotto is one of my faves in winter! It is sooo creamy! I never made it with roasted cauliflower though (I usualy cut the cauliflower in small florets that I add in the pan with the broth, so that it cooks with the rice) so I guess I have to give it a try!
My tip for a vegan risotto : replace the butter and parmesan with cashew butter + nutritional yeast, both stirred in the rice in the end. It’s creamy and gives a cheesy taste to the dish!
Kate
Oh yum! That’s a great idea, thanks Nina!
Angela
Do you recall how much nutritional yeast and cashew butter you used?
Regards,
Angela
Margarita
Hey Kathryne,
I know you like yoga… My favorite yoga teacher moved to Austin about two years ago and is teaching at a cute studio called Hyde Park Yoga Company. If that’s close to where you are staying, you should check classes her out. Her name is Jenn Coats.
Kate
Awesome! Thank you, Margarita. I would like to find a yoga studio here. I tried to go to one downtown but parking was insane! I’ll look up your friend’s place.
Lisako
This looks delicious!
I’m not vegan, but I hate cheese (I know, who hates cheese?? This girl). I’ve made a lot of vegetable risottos, and simply omit the cheese. It really isn’t necessary, and I don’t feel like it’s missing anything. My cheese loving husband doesn’t even sprinkle any on top! Try it without– you probably won’t miss it!
Definitely making this for dinner one day this week. Thanks, Kate!
Kate
You hate cheese?! I’m flabbergasted. :) I’ve tried risotto without cheese, it’s very good! Hope you both enjoy this cauliflower version.
Lina
My husband and I are vegan, and I use an Earth Balance/coconut oil/EVOO combo when I make risotto (I wing it…). I also use more liquid than is traditionally called for so that the rice maintains its creaminess – no cheese needed! This weekend, I made a lemon and asparagus risotto that was ridiculously good, but I never thought about putting in cauliflower. I’ll have to try it!
★★★★★
Kate
Your risotto sounds great, Lina! Hope you enjoy it with cauliflower, too.
Mary
that’s such a great idea to swap cauliflower for rice – always looking for new ways to use it!
Mary
Savita @ ChefDeHome
great idea! I love swapping cauliflower for rice, and your pics making me hungry!
Amy @ Thoroughly Nourished Life
I’m so glad that you are all having a great time exploring a new city! And talk about it all you want so I can live vicariously through you while I am trapped here behind my desk!
I must admit that I am a non-lover of cauliflower except when it is prepared in particular ways: roasted or raw. I can’t wait to try this risotto, and I love that it bakes in the oven!
Kate
Thanks, Amy! We are having such a good time here. Hope you love this risotto!
J.S. @ Sun Diego Eats
Maybe nutritional yeast could sub in for the parmesan? I’ve never cooked with it myself but one of my favorite vegan salads from this place we get sandwiches from has nutritional yeast coated kale chips and those things taste so cheesy!
Kate
Maybe so! I bet you could add it to taste.
Roula
Tried it today! Super delicious. I just substituted the rice with barley. It gave the recipe an even creamier texture.
★★★★★
Kate
Thanks, Roula! Glad it turned out well with barley!
Tina
This was delicious and the leftovers I had for lunch were even yummier. The parmesan cheese was a little clumpy…could it have been from using pre-shredded? Is there a trick to it?
★★★★★
Kate
Hmm, I haven’t encountered clumpy Parmesan. Pre-shredded cheese is often coated with powder that is supposed to prevent clumping in the bag but can prevent proper melting, so that could be it.
Joanne
I don’t think I’ve ever gotten my risotto that creamy before!!! I need to try your method…anything that yields creamier risotto with less stirring sounds good to me!
Brittany
How am I just finding out that you’re in Austin?! Isaac and I visited a couple years ago and LOVED it. There are so many great restaurants — here are some of my favorites: Elizabeth St. Cafe (it’s sooo good!), Second Bar & Kitchen, Food Heads (get a sandwich with roasted sweet potatoes), and Parkside (our friend works there). Have fun and enjoy. <3 <3
Kate
Ali and I are in Austin for the month! We’ve been to the first two places you mentioned, so good. Just added the latter two to our list! Thanks, Brittany! Hope you have a great weekend.
Rebecca
Love your website and all the delicious recipes you share! If you have time, you should try to go to Bouldin Creek Cafe on South First street. It’s a great little vegetarian and vegan cafe with a truly terrific brunch/really all meals :) And serendipitously, there is a wonderful french bakery, la patisserie, one block over on Annie street. It has the best macarons I’ve ever had! Hope you get a chance to try it out…
Kate
Hey Rebecca, thank you! I’ve enjoyed Bouldin Creek Cafe’s offerings twice now. I will have to hunt down those macarons next! Thank you for the recommendations!
Heather
This is the perfect comfort food. My entire family loved it.
★★★★★
Kate
Thank you, Heather! I’m so glad to hear it.
Elisabeth
I am not an experienced cook at all, but was able to figure this out without much difficultly and it turned out deliciously! Thanks for a healthy risotto recipe.
★★★★★
Kate
Hooray! Thanks, Elisabeth!
Jillian
I am vegan and I love this recipe! As you said, I added a butter substitute (Earth Balance) and sprinkled in some cooking yeast flakes. It’s a great substitute for Parmesan cheese because it gives a similar flavor. Thank you for all of your amazing recipes!! I recently found your website and will be subscribing for sure! :)
Kate
Thanks, Jillian! So glad this worked for you. Hope you enjoy my other recipes as well!
Jillian
Forgot to rate this…
★★★★★
Karin
I made a vegan version – just left out the parmesan and added olive oil instead of butter. It was scrumptious! I didn’t add nutritional yeast because I was pleased with the flavor already, but I’m sure it would add extra yumminess.
★★★★★
Kate
Thank you, Karin! Your version sounds great to me!
Neha
could this be made on the stove instead of in the oven? It sounds delicious but I don’t have a dutch oven :(
April
Yum! Delicious dinner!
★★★★★
Kate
Hooray, thanks April!
LeahSD
Made this one for Super Bowl Sunday (not very traditional, but I had forgotten Sunday was Super Bowl and had already bought the ingredients). I invited my in-laws over to watch the game, and I cooked risotto (and chicken wings) and half-watched the game/commercials. My meat-eating in-laws and sister-in-law really liked it (said it was better than the chicken wings). My vegetarian husband was not so into it…said it tasted like mac-n-cheese and he hates mac-n-cheese. I also couldn’t get my 5 and 7 year old girls to eat it, but they are really picky too. I did add the wine, and there was definitely a wine taste to it, which the kids may have not been so into. The roasted cauliflower was perfect and so easy…I will definitely make cauliflower as a side that way more often. So, mixed reviews at my house, but I will still give it a 5 since lots did really enjoy it.
★★★★★
Wanda Kolomyjec
I would like to make this delicious sounding recipe, but I am a bit confused. Do you cook the risotto in the oven for an hour and then cook it for another hour while the cauliflower roasts?
Dina Fleischman
Hi, Kate. I made this last night and it was delicious. I also left out the butter and substituted extra virgin olive oil (the one I use is on mild to moderate side so it doesn’t overwhelm a dish like this). Served it with flounder filet which I dust lightly with flour and pan-fry in EVOO. Once the fish is cooked, I remove it, add a little lemon and white wine to the pan to create a light sauce and drizzle that over the fish. The subtle lemon flavor so in the risotto and the fish complemented each other very nicely. The family loved it and I may adapt your method to all my risotto recipes. Thank you!
Lisa
I just found your blog today and made BOTH this cauliflower risotto and your chana masala for dinner. They were delicious (but perhaps not meant to go together). My meat-loving spouse and 4 and 6 year old boys loved it too (not an easy feat). The toasted almonds were a wonderful topping. I had to use lime instead of lemon (whoops) because I didn’t have lemons – but the rest I followed including the wine. Delicious!! I can’t wait to make more of your recipes!
Lisa
★★★★★
Susan
I had cauliflower to use up, so I searched your site for something to make with it. This was truly delicious! I did substitute 8 oz of water, as you directed, since the broth I had came in a 32 oz container, but did use the optional 1/2 cup of wine, and I don’t think the water took away any of the richness or flavor. This is definitely another one of your great recipes, and I loved how so much of it was done in the oven while still turning out so well.
Bonnie
I made this last week. It was amazing! I had leftovers for a few lunches, too. It made my week!
Jane Marie
I know this isn’t new, but I just came across it – and it immediately became a favorite fall/winter recipe! Kate, you totally nailed the risotto base, and I never intend to make it any other way; this version is so much easier, and the brown rice cooks up perfectly. I made a slight variation last night with roasted lemon slices, jalapeño, and broccoli, and I had to stop myself from licking the bowl…ok, I licked the bowl.
★★★★★
Kathy
This recipe is sooooo easy and sooo yum. Only downside is the cooking time, so not suitable when famished, but as no constant stirring required, is a great recipe. I’ve added capsicums and mushrooms too at times to change it up wh is nice
Uri
Try nutritional yeast instead of parmesan? It really delivers that umami taste.
Kate
Appreciate the note, Uri!
Susan Crawbuck
This recipe was delicious! I used long grain brown rice and substituted the Parmesan with nutritional yeast! Didn’t add the white wine but it wasn’t missed. Rice was done in 60 minutes. Yummy and will definitely make this one again!
★★★★★
Kate
Thank you, Susan!
Magda
I’ll give this recipe a go! I’m vegan, but my Italian fiancee isn’t. Usually when we make risotto, it is creamy enough once you’ve cooked it for long enough, so we leave a portion for me without the parmesan and then we add it for everyone else after.l It’s really easy just to leave it like that, but I’ll try with vegan butter to add creaminess and report back :)
Kate
Yes, please let me know!
Nina
Hi Kate. I have been making this risotto about 6 months now, and it is my favourite risotto of all time. The roasted cauliflower is so tasty. Keep the awesome vego recipes coming, I have yet to try one I don’t like!
★★★★★
Kaitlin
I love risotto and have 3 recipes are always a hit, so am always hesitant to try new ones. I was definitely suspicious of the method, as I’ve never done the “no stir” way before. However, I decided to try it as none of your recipes have disappointed me yet, and sure enough, it turned out fantastic! Love the flavours together. A genuine thanks to you bc I know I can count on your recipes to be a success!
★★★★★
Kate
The baking method is life changing! You’re so sweet. I’m happy you have confidence in my recipes! Yes, test, test and then test more before I post :)
Neil Jordan
Absolutely delicious! Never knew cauliflower could taste that good. Living in very rural England I couldn’t find brown arborio so had to use white. Can’t comment on the difference, obviously but this is on my go to list now. The timings given were wrong for me, 60-70 minutes sounded like an awfully long time so I checked after 35 minutes and it was perfect. Really enjoying your recipes, keep up the good work!
★★★★★
Kate
Thank you, Neil! I’m glad you were surprised cauliflower could be this good. I appreciate the review!
Leslie Valardo
Unfreaking believable! Thank you
★★★★★
Kate
I love it! Thanks for sharing, Leslie.
Leslie Valardo
Unfreaking believable!
★★★★★
Kate
Thank you, Leslie!
Philippa
Holy crap this is so good! Amazingly delicious and stylish recipe. Good enough to be a dinner party recipe. Thanks Kate
★★★★★
Kate
I’m happy you think so, Philippa!
Lyndsay
Disclaimer – I know my “way” totally changes the flavor but for weeknight meal purposes I needed to do this differently via stovetop. I did the typical risotto with similar proportions. Did olive oil, onion, then add risotto to toast, then wine until it cooks down/is absorbed, then 1/2 cup of vegetable broth at a time until fully cooked down. This cuts the time down to around 30-40 mins start to finish which is crucial. Otherwise this is a wonderful weekly addition to the rotation and even my meat-hungry fiancé loves it!
★★★★
Nicole Newlan
This dish is amazing—super creamy and perfect for my husband who can’t have much dairy! I’m always looking for a new cauliflower recipe, and this is now one of my favorites! This and Kate’s cauliflower taco recipe. :)
★★★★★
Anna
I tried this last night and it was absolutely delicious. Made with cauliflower as I had in fridge. Next time will try asparagus . Thanks. I love your recipes
★★★★★
Kate
Thank you, Anna!
Jacquie
This recipe was delicious! I needed to cook a cauliflower that I had in the refrigerator and was looking for a new recipe. I made the risotto with white Arborio rice (which I had in my pantry); baked for 40 minutes and it was was perfect! I substituted a medium-dry sherry for the white wine because I didn’t want to open a new bottle of white. The sherry gave the risotto a light nutty flavor which my husband loved. My lemon was small so I used all of the zest and the juice of 1/2 the lemon as in the recipe. I will definitely make this again! Next time with brown Arborio . Thanks Kate!
Preed
I’ve made risotto hundreds of times, stove top so baking was new to me.
I puréed 3/4 head of roasted cauliflower which made just over 2 cups, reserving some for a crunchy topping.
Used 3 c broth and all of cauliflower purée. Baked for 45 min covered using white Arborio.
Rice was severely over cooked and resembled more like rice pudding. Taste was good but couldn’t get over the sloppy texture; Didn’t need to add any wine, butter, park nor additional stock.
Topped with crunchy roasted cauliflower, crisp bacon, seared scallops and a squeeze of lemon.
Will try again using stove top method to control doneness.
★★★
Halle
This is SO good and so easy. I used a cauliflower plus most of a bag of butternut squash crinkles from Trader Joe’s, plus some Brussels sprouts. I used half a cup of sharp cheddar and half a cup of Parmesan. I used a cup of soy milk in with the broth, not sure that made any difference. I was trying to follow a recipe from a store in my city that makes this, but I wanted to use brown rice so when I saw your recipe, I kind of adapted it to the one I was following. Baking the rice was so much simpler than doing it on the stove, I’ll always do it that way going forward. Thanks so much!
★★★★★
Halle
I also added a can of garbanzos at the end.
★★★★★
Katie Marrs
Once again another great recipe from you! Made it vegan, substituted the butter for evoo and the parmesan for nutritional yeast.Delicious!!
★★★★★
Kate
I’m glad you enjoyed it, Katie!