This traditional Venetian cauliflower rice is a very simple recipe. Simple and highly appreciated by lovers of pure and evocative flavors of childhood spent in farmhouses and houses impregnated with its persistent sulfurous smell. Which is rightly unpleasant today, but in memory is often much less so than it actually was.
Speaking of bad smellHowever, it must be taken into account that cabbages emit it at most when they are boiled. Cooked in a pan or in the oven, the bad smell is much more tolerable. In the case of our cauliflower rice, given the presence of bay leaves and rosemary, the bad smell is really reduced to a minimum. And maybe it wouldn’t even be appropriate to call it “bad.”
Cauliflower is mistakenly considered a winter vegetable. In fact It can be found fresh in the market practically all year round.. In fact, for some time now, selected varieties and greenhouse crops have guaranteed harvests from September to June.
It must also be said that in Italy it is highly appreciated, but – probably for aesthetic reasons – it tends to be consumed above all the head, not leaves. It’s a mistake! The most tender leaves, well cleaned, are excellent. Not only that, all chefs agree that the presence of the leaves improves the overall flavor. Keep this in mind when cooking our cauliflower rice: if you buy it with the leaves (as you should, to ensure freshness) don’t throw them away!
- 320 g of rice for risotto
- 350 g peeled cauliflower
- 1 liter of meat broth
- 1 medium onion
- 50 grams of butter
- 1 clove garlic
- A sprig of rosemary
- 50 g grated parmesan
- Extra virgin olive oil
- Clean the cauliflower by removing the grooved leaves and callused parts of the stem, then wash it and cut it into small pieces.
- In a saucepan, heat 40 g of butter with 3 tablespoons of oil. Cut the garlic in half and fry it together with the finely chopped onion, bay leaf and chopped rosemary leaves.
- As soon as the garlic begins to brown, remove it from the sauce and add the cauliflower to the saucepan. Cook, covered, for 15 minutes over low heat, stirring several times.
- Now also remove the bay leaf, add the rice to the pan and let it season for a couple of minutes, mixing it with the cauliflower. Next we add a ladle of boiling broth and cook the rice, continuing to add a ladle of broth as the previous one is absorbed.
- When the rice is cooked through, add salt and season with freshly ground pepper. Turn off the heat, add the cheese with the rest of the butter, mix and let the cauliflower rice rest for 2-3 minutes before serving hot.