Roasted Cocoa Cauliflower Risotto

Cocoa powder isn’t just for mugs of hot chocolate on a cold afternoon. This amazing vegan risotto recipe features cocoa-roasted cauliflower, an unusual but palate-pleasing way to marry these two high-antioxidant ingredients. Get ready for a vegan dinner recipe you’ll love curling up with in the winter.
Cocoa powder isn’t just for mugs of hot chocolate on a cold afternoon. This amazing vegan risotto recipe features cocoa-roasted cauliflower, an unusual but palate-pleasing way to marry these two high-antioxidant ingredients. Get ready for a vegan dinner recipe you’ll love curling up with in the winter.

Roasted Cocoa Cauliflower Risotto

This is a vegan adaptation of the original recipe from Smart Balance. The original featured chicken broth and Fontina cheese, both of which are not vegan-friendly.

Serves 4

Ingredients:

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• 1/2 small head cauliflower, broken into large florets (about 3 cups)

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• 2 tablespoons Smart Balance Omega Cooking Oil

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• 3/4 teaspoon smoked paprika

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• 1 tablespoon dark cocoa

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• 1/4 teaspoon salt

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• 1/4 teaspoon black pepper

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• 1/3 cup finely chopped onion

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• 1 small garlic clove, minced

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• 1 tablespoon Smart Balance Buttery Spread Original

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• 1 cup dry Arborio rice

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• 3-1/2 cups low sodium vegetable broth, heated, divided

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• Shredded vegan cheese of your choice (optional)

Directions:

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1. Preheat oven to 475 degrees F.

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2. Blanch cauliflower in boiling water for 2 minutes. Drain immediately and cool with cold water then drain again. Pat dry and place in a mixing bowl. Drizzle with oil and toss to mix. 

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3. In a small cup, combine paprika, cocoa, salt and pepper and sprinkle over cauliflower. Toss until mixed and transfer to a baking sheet.

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4. Roast cauliflower for 20 minutes. Remove and cool. Chop cauliflower into small pieces and set aside. 

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5. In a large saucepan over medium heat, saute onion and garlic in buttery spread until softened.

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6. Stir rice into onion mixture. Add 1/2 cup warm broth and cook and stir until almost all is evaporated. Continue to add broth, 1/2 cup at a time and cooking until almost evaporated before adding more, until rice is tender.

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7. Stir in chopped cauliflower and cheese, if using. Serve immediately.

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