I love risotto but don’t like how heavy and full of fat the traditional recipe is, so I looked for a more Southwestern-inspired variation that has all the flavor and richness of the traditional dish but much less fat and better fats. Perfect as a side dish with stewed meats from Mexico or Spain, as well as for roasted or steamed meats. Prepare an easy main dish or something that can be prepared in advance and let to stand, or put in the warmer, as risotto requires constant attention.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 medium head cauliflower, cut into bite-sized florets
- 5 cloves garlic, peeled and smashed
- 2 tablespoons olive oil, or more to taste
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 (16 ounce) package penne pasta
- 1 cup grated Parmesan cheese
- ¼ cup seasoned bread crumbs
- 1 teaspoon ground cayenne pepper
- 2 tablespoons salted butter
- ¼ cup lemon juice
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Toss cauliflower with garlic cloves, olive oil, salt, and pepper in a large bowl. Spread out in an even layer on a baking sheet.
- Roast in the preheated oven, tossing at least twice, until cauliflower is tender, about 30 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Mix Parmesan cheese, bread crumbs, and cayenne pepper together in a bowl; set aside.
- Drain pasta, reserving 1/2 cup cooking water. Transfer pasta to a serving bowl and add cauliflower and butter. Stir in cooking water, a little at a time, until desired creaminess is reached. Add lemon juice and bread crumb mixture, toss, and serve.
Nutrition Facts
| Calories | 333 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 4 g |
| Protein | 13 g |
| Saturated Fat | 4 g |
| Sodium | 332 mg |
| Sugars | 4 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Made small amount for two sides. Good but cooled too quickly. Will place in warm oven or microwave and serve.
This was surprisingly delicious. The only thing I changed was the amount of ingredients as I was cooking just for me. I did increase the garlic though, because what’s wrong with that! I will make it again. Thank you for an easy and good recipe.
My kids loved it and that’s the most important part seeing that hate everything besides fast food. Stuck to the recipe but added chopped bacon and chopped grilled chicken on the side, so they could add as much as they wanted. Kids and wife want me to make again , so I will .
Absolutely amazing. Made this for my fiancé and myself and we ended up eating all the servings. So good will definitely be doing it again thank you for sharing your delicious recipe.
My kids ate it and loved it, as did I. It was simple to make and the leftovers were even tastier. I will most definitely make it again.
Super easy to make and tasted great! Served it as a vegetarian entree for 2 with a simple salad. It would also be great as a side if feeding a group. I made it as described but I might add fresh sliced mushrooms to the cauliflower mix and fresh thyme to the dry mix next time. Can’t wait to make it again!
Excellent! I did add the cheese and breadcrumbs to the cauliflower for a minute to warm. Also used much less saved hot water.
This was fantastic! I only used one garlic clove. I had to use some toast that I chopped because I was out of bread crumbs. I will definitely make this again. Put this recipe at the top of your “to make” list. Thank you for the excellent recipe.