Roasted Cauliflower Risotto with Sage and Almonds is one of those comforting cauliflower recipes that feels elegant enough for a special dinner but simple enough for a cozy weeknight meal. The risotto is creamy, savory, and deeply flavorful, while the roasted cauliflower adds golden edges, a tender bite, and a richer taste than boiled or steamed cauliflower could ever provide. Toasted almonds bring crunch, and sage adds an earthy, fragrant note that works beautifully with the rice and cheese.
This dish is especially satisfying because it combines two textures in one bowl: soft, creamy arborio rice and crisp-tender roasted cauliflower. Instead of stirring the cauliflower directly into the risotto from the beginning, it is roasted separately and spooned over the top at the end. That small step makes a big difference. The cauliflower keeps its roasted flavor, the almonds stay pleasantly crisp, and the finished dish looks as good as it tastes.
When is Cauliflower in Season?
Cauliflower can be a little confusing when it comes to seasonality. Many people think of cauliflower as a fall vegetable, and that makes sense because it often appears in cooler-weather meals, holiday side dishes, soups, casseroles, and roasted vegetable recipes. However, the actual growing season can vary depending on where you live and where your cauliflower is grown.
In Tennessee, for example, some sources list cauliflower as being available from July through November, while others place the main season closer to October through December. In California, cauliflower is grown for much of the year, which helps explain why it is easy to find in most grocery stores almost anytime. Whether you receive a large head of cauliflower from a CSA box in summer or pick one up at the market in fall, this roasted cauliflower risotto is a delicious way to use it.
When choosing cauliflower for this recipe, look for a firm head with tightly packed florets and no strong odor. A medium head works well, but a large head is fine too if you enjoy plenty of roasted cauliflower on top of your risotto. The key is to chop it into similar-sized pieces so it roasts evenly and develops golden edges.
Cauliflower Risotto with Sage and Almonds
The secret to this cauliflower risotto is roasting the cauliflower, almonds, and sage before serving. Roasting concentrates the flavor of the cauliflower and gives it slightly crisp edges. Near the end of roasting, the almonds and sage are added so they can toast and become aromatic without burning. This creates a topping that is flavorful, crunchy, and fragrant.
While the cauliflower roasts, the risotto begins on the stovetop. The stock is warmed in one saucepan, while onion, sage, arborio rice, and sherry cook in another. Warm stock is added gradually, one cup at a time, and stirred until absorbed. This slow process helps the rice release its starch, creating the creamy texture that makes risotto so comforting. Once the rice is tender but still slightly firm in the center, parmesan cheese is stirred in for richness.
To serve, spoon the risotto into bowls and top each portion with the roasted cauliflower, almonds, and sage. Taleggio or another strongly flavored cheese can be added on top if desired, although the dish is still delicious without it. For a vegetarian version, use vegetable stock instead of chicken stock. For a vegan version, vegetable stock should be used along with plant-based alternatives for the butter and cheese.
This recipe was inspired by an old issue of Donna Hay magazine and has remained a favorite for years. It also makes a lovely vegetarian main course for Thanksgiving or any meal where you want something warm, seasonal, and satisfying.
Roasted Cauliflower, Sage and Almond Risotto
Main Course
Italian
10 minutes
45 minutes
55 minutes
4
760 kcal
Ingredients
- 1 head cauliflower, trimmed and chopped
- 2 tablespoons olive oil
- Sea salt and cracked black pepper
- ¼ cup almonds, chopped or sliced
- 1 bunch sage, leaves picked
- 6 ½ cups chicken stock or vegetable stock
- 3 tablespoons butter
- 1 onion, chopped
- 1 ½ cups arborio rice
- ½ cup dry sherry
- ½ cup finely grated parmesan
- 1 cup Taleggio or another strongly flavored cheese, sliced, optional
Instructions
-
Preheat the oven to 425°F. Place the chopped cauliflower on a rimmed baking sheet and toss with olive oil, salt, and pepper. Roast for 15 minutes, then add the almonds and half of the sage leaves. Roast for another 5 to 8 minutes, or until the cauliflower is golden and crisp around the edges. Set aside and keep warm.
-
Place the stock in a medium saucepan and bring it to a gentle simmer. In a large saucepan, melt the butter over medium heat. Add the onion and cook for about 5 minutes, or until softened. Chop the remaining sage and add it to the pan with the arborio rice and dry sherry. Cook for 1 to 2 minutes, stirring, until the sherry is absorbed.
-
Add the warm stock gradually, about 1 cup at a time, stirring until each addition is absorbed before adding more. Continue cooking and stirring for 25 to 30 minutes, or until the rice is al dente and creamy. Stir in the parmesan cheese, then spoon the risotto into serving bowls. Top with Taleggio, if using, and finish with the roasted cauliflower, almond, and sage mixture.
Nutrition
| Carbohydrates: 82 g
| Protein: 26 g
| Fat: 33 g
| Saturated Fat: 16 g
| Cholesterol: 71 mg
| Sodium: 1179 mg
| Potassium: 897 mg
| Fiber: 5 g
| Sugar: 9 g
| Vitamin A: 960 IU
| Vitamin C: 63 mg
| Calcium: 334 mg
| Iron: 4.7 mg
Looking for more cauliflower recipes:
Quick Pickled Cauliflower
Salmon on Cauliflower “Risotto”
Roasted Cauliflower and Bread Salad