Lemony Roasted Cauliflower Risotto

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Ingredients

1 tablespoon olive oil
1 small yellow onion, chopped
2 cloves garlic, pressed or minced
5 cups (40 ounces) vegetable broth, divided (if your broth comes in 32-ounce containers, feel free to avoid opening another container by substituting 1 cup water for 1 cup broth in step 3)
1 ½ cups short-grain brown rice
2 tablespoons olive oil
1 large head of cauliflower, sliced into florets
1 cup freshly grated Parmesan cheese
½ cup dry white wine, optional
3 tablespoons unsalted butter, diced
1 teaspoon sea salt, more to taste
Freshly ground black pepper, to taste
Pinch red pepper flakes, to taste
Zest and juice of ½ lemon, preferably organic (about ¼ teaspoon zest and 1 tablespoon juice)
Garnish: ¼ cup sliced almonds or a few sprigs fresh thyme, leaves removed from stems and larger leaves torn into small pieces

As published by Cookie and Kate.

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