Cauliflower Risotto

Course Side Dish


  • 1 head cauliflower finely chopped with Eco Chop
  • 1 tbsp FRENCH PANTRY Roasted Garlic Oil
  • 1 tbsp FRENCH PANTRY Meyer Lemon Oil
  • 1 large onion finely chopped with Eco Chop
  • 2 garlic cloves finely minced with Eco Chop or Mini Herb Chopper
  • 1/4 tsp red pepper flakes
  • 1/2 cup vegetable or chicken broth
  • 1/4 cup heavy cream
  • 1/4 cup freshly grated parmesan cheese
  • 1 tsp lemon zest
  • 1/2 cup green peas (fresh or frozen)
  • 2 tbsp parsley finely chopped with Eco Chop or Mini Herb Chopper
  • FRENCH PANTRY Lavender Sea Salt
  • FRENCH PANTRY Vietnam Pepper


  • Preheat oven to 400°F degrees. Place Grande Round Mold on Perforated Baking Sheet and set aside.
  • Finely chop cauliflower in batches using Eco Chop and place in Stainless Mixing Bowl, set aside.
  • Finely chop onions and garlic, place in mold and toss with Garlic Oil. Add red pepper flakes and stir to combine. Roast onion mixture for 5 minutes.
  • Add Lemon Oil to cauliflower, add a few twists of the salt and pepper and stir to combine.
  • After 5 minutes, remove onion mixture from oven and add cauliflower. Stir to combine onion mixture with cauliflower, cover with square Bonmat and then return to the oven for 5 minutes.
  • After 5 minutes, remove cauliflower from the oven and add broth. Stir to combine, cover and return to oven for 10 minutes.
  • After 10 minutes, remove from oven and add cream, cheese, zest and peas. Stir to combine and return to oven uncovered for 2-3 minutes.
  • Season with more salt and pepper, garnish with finely chopped parsley and enjoy!