Let's elevate the status of the cauliflower to a Mediterranean favorite; Cauliflower Risotto with Mizithra Cheese. Risotto Blanco with a lot of vegetables and a nutty Mizithra cheese sprinkle.
2tablespoonsolive oilor butter
1/2cupcarnaroli riceor arborio rice
1cupvegetable stockor chicken stock
1/2cupMizithra cheesefinely grated
salt and pepper
Remove the stem from the cauliflower and break the large florets into small florets, continue doing this until you have the size of florets you like.
Warm the vegetable stock and set aside.
Sweat the finely chopped onions and minced garlic in a skillet with 1 tablespoon of olive oil (or butter if you prefer) , add the rice and cook until the rice grains become translucent.
Add the wine, stir and allow the rice to absorb the wine. Add the stock, ladle by ladle; allowing the rice to absorb the stock, before you add the next ladle.
In the meantime, add 1 tablespoon of olive oil to a skillet, and add the cauliflower florets. Cook them on high heat for a few minutes to create a nice brown surface. Lower the temperature and cook the florets for about. 10 minutes or less if you want them rawer.
When the rice and cauliflower are done, combine the two and add salt and pepper to taste.
Divide the cauliflower risotto over 2 plates, sprinkle with finely grated Mizithra cheese and parsley.