Southern Vegetarian Cauliflower Risotto with Roasted Tomato-Garlic Sauce & Crispy Baked Okra

Allergens

None

Ingredients

• 1 large head cauliflower, cut into florets
• 4 cups vegetable broth, warmed
• 1 cup Arborio rice
• 3 cups cherry tomatoes, halved
• 6 cloves garlic
• 2 tbsp olive oil, divided
• 1 lb okra, ends trimmed
• Salt and pepper to taste
• Fresh parsley, for garnish
• Grated Parmesan cheese (optional)

Instructions

1. Preheat oven to 400°F (205°C).
2. In a large bowl, toss cherry tomatoes and garlic with 1 tablespoon of olive oil. Spread them on a parchment lined baking sheet and roast for 15 minutes, or until the tomatoes are softened and slightly charred.
3. Meanwhile, bring warmed vegetable broth to a simmer in a saucepan.
4. In a separate large pan, heat the remaining olive oil over medium heat. Add cauliflower florets and cook for 5 minutes, stirring occasionally.
5. Stir in Arborio rice and cook for 1 2 minutes until slightly translucent.
6. Begin adding the simmering vegetable broth to the pan with the cauliflower and rice, one ladle at a time, allowing each addition to be absorbed before adding more. Continue this process for 20 25 minutes, or until the rice is cooked and creamy.
7. Season the roasted tomatoes and garlic with salt and pepper to taste, then gently fold them into the cooked risotto.
8. Toss okra in a little olive oil, salt, and pepper, then arrange them on a separate baking sheet. Bake for 20 25 minutes or until golden brown and crispy.
9. To serve, spoon the cauliflower risotto onto plates, top with baked okra, and garnish with fresh parsley. Optionally, sprinkle with grated Parmesan cheese.

Chef’s Insight

To achieve the perfect texture for the risotto, it is important to stir continuously and add broth gradually until the desired creaminess is reached.

Notes

Ensure that the cauliflower is evenly cut for optimal cooking time and consistency in the risotto. - For an added touch of flavor, consider using a mix of cherry tomatoes in different colors.