Tuesday dinner

Meyer Lemon-Cauliflower Risotto

Cauliflower is a good source of vitamin C -- many people who disdain this vegetable will enjoy it when roasted.

This is another dinner culled completely from Trader Joe's....

24 ounces fresh cauliflower florets
2 Tablespoons olive oil
1/2 teaspoon salt and a few grinds of pepper
2 cups arborio rice
1 onion, chopped finely
2 Tablespoons olive oil
1/4-1/2 cup lemon juice (from Meyer lemons if you can get them; use less juice if you have conventional/Eureka lemons)
1/4 cup dry white wine
3 1/2 cups chicken stock (or veg stock), warmed to a simmer
1 cup finely grated Parmesan cheese
2 Tablespoons finely chopped Italian parsley
salt and pepper to taste

1. Preheat over to 425 degrees.
2. Toss cauliflower florets and 2 Tablespoons olive oil together in a bowl with salt and pepper. Pour out onto baking sheet and roast for about 30 minutes, stirring once at about the 15 minute point. Florets should still have a little crunch to them. Transfer florets onto a plate to cool.
3. Over medium-high heat, saute rice in 2 Tablespoons olive oil until rice begins to smell nutty and turn light gold in color, about 5 minutes. Add onion and cook about 3 minutes, until onion is soft.
4. Add lemon juice and wine to rice and onion and stir. Begin to ladle stock into rice, one cup at a time. Stir as rice absorbs liquids, then add more stock when you draw the spoon across the pan and it leaves a clear path. Continue until rice is cooked to your liking -- most like it with a slight "bite". You might use all the stock, have some left, or even need a little more. If you run out, you can always finish it with some water.
5. Remove from heat, stir in cauliflower, cheese and parsley, and allow to cool at least 5 minutes before serving.