278: Roasted Purple Cauliflower and Risotto

I was really hankering for comfort food. It was the kind of night where I could have really gone for some corned beef and cabbage, and a big bowl of mashed potatoes with cream and garlic. But I’m pretty committed to seeing out the 6 weeks of Fuhrman, so I resisted the temptation, and instead bought two beautiful heads of cauliflower: one gold and one purple.

The roasted up beautifully:

The golden cauliflower doesn’t significantly change colour, but the purple goes from a bright lavender to a deep, rich purple.

We had it with risotto, which was heavy on the vegetables and light on the rice (one cup of rice to about 5 cups of vegetables and four cups of water. The risotto cheats just a bit, as it also has chardonnay in it, but I reduced the amount of olive oil one would traditionally include.


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