Creamy Caulifflower + Sage "Risotto"

On this cute, slow + relaxed Sunday at home, we’re declaring it our Taylor Swift party. Blasting Taylor jams + contemplating buying tickets to her Lisbon show, and also enjoying a small side of vow renewal planning. A very enjoyable end to a busy + stressful week with a lot of big emotions related to work, but this weekend we’re focusing on the opportunity to re-group and just enjoy the time at-home. And I’m hoping that a couple glasses of rosé and listening to T-swift will push us in the direction of buyinig these Taylor tickets in Lisbon. After what feels like a long few days, it feels deserved.

Highlight from the week: Creamy Cauliflower + Sage “Risotto.” Cauliflower rice made in a risotto style - tenderized with white wine + stock, and then some parmesan melted in. It gives the best pasta vibes. Amped up with spinach + sage, and finished with my favorite impossible meatballs. There my guilty pleasure when it comes to a meatless veggie option, and they round out the whole risotto + meatballs vibe I was going for. Easy, really really good, and light. A 10/10 veggie heavy meal that ticks all the boxes for a creamy + comforting pasta dinner.

 
 

Cauli rice makes for an ideal risotto

Everytime I treat cauli rice as if it were risotto rice, I love how it turns out! The broth + wine absorbs so well, the cauliflower takes on the perfect flavor, and parmesan cheese melts in like a dream. It’s veggie style risotto, and I’m obsessed.

Another reason it’s great - the cauliflower on its own seems to thicken up the sauce, so adding just the smallest touch of cream + cheese goes a long way. Point being it makes for an easy + relatively healthy weeknight dinner.

Crispy sage

Shining star of the whole thing - crispy sage leaves. I did mince up a small amount of the sage to cook with the cauliflower + amp up that flavor, but the crispy sage is where it’s at. There like a little herby crouton. Fried up to be just lightly browned + add to add a little pop of something fun when you plate the whole thing together.

 
 

An excuse to use the impossible meatballs + spinach hiding in my freezer

This is definitely a meal I kind of kitchen sinked. I have had frozen spinach in my freezer for longer than I care to admit, and the problem with this is I typically despise spinach. But here, in this creamy cauliflower, it blends right in and it’s that pop of green + pop of additional veggie that is so good.

And for the meatballs - I’ll take any excuse to cook with these impossible meatballs. They’re an easy and “cook it” ingredient to use, but they do the trick for bulking up this dish + giving you it a “meaty” element.

A perfect little healthy dinner, but I’d totally make it again + crack a bottle of wine. It goes both ways!

 
 

  • 1 package of meatless meatballs, baked to package instruction

  • EVOO

  • 4 cloves of garlic, minced

  • 1 shallot, minced

  • 1 bag of frozen or fresh cauliflower rice

  • 1 1/2 c. chicken stock

  • 1 c. dry white wine

  • Salt + pepper

  • about 2 tbsp minced sage + 10 extra sage leaves

  • 1 c. frozen spinach

  • 2 tbsp half + half

  • 1/2 c. grated parmesan, plus extra for garnish

  • Red pepper flakes

Start by preparing the meatballs to package instruction, and as they cook, start on the caulifllower.

Place a large skillet over medium heat. Add in 2-3 tbsp of EVOO, enough to very lightly coat the bottom off the skillet. Add in the whole sage leaves (at least 10, but a few more if you’ve got it) - they should lightly sizzle when the leaves hit the hot oil. Toast for 3-5 minutes, stirring regularly. When they’re lightly browned + toasted, remove from the skillet and place on a paper towel.

Use the same skilled to prep the cauliflower. Add in another drizzle of EVOO. Add in the garlic + shallot, and cook for about 3 minutes. Add in the cauliflower, and toast for about 7 minutes. Add in the stock + wine, turn the heat to medium high, and let the mixture simmer for 10-15 minutes. Cook uncovered + stir regularly. You want the liquid to cook down by about 75%. Reduce the heat to medium, and add in a pinch of salt + pepper, the mince sage, + the spinach. Continue to cook uncovered for 5 minutes, than reduce the heat to low + cook another 5 minutes. Stir in the cream + cheese, stirring until the cheesy is blended in + looks mostly melted. Cover, and keep over low heat.

When you’re ready to eat, scoop a bit of the cauliflower into your bowl. Top with a couple of meatball, a sprinkle of parm + red pepper flakes, and a few of the crispy sage leaves.

Lesley ZehnerComment