Roasted Cauliflower and Sage Risotto

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Creamy risotto infused with roasted cauliflower and fresh sage, finished with a touch of Parmesan for a comforting vegetarian entree. This Italian-inspired Halloween recipe (vegetarian), ready in about 55 minutes, pairs cauliflower florets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups cauliflower florets
• 3 tbsp, divided olive oil
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1 small, finely minced shallot
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 5 cups, kept warm vegetable broth
• 8 whole leaves fresh sage leaves
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp unsalted butter

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 3 cups cauliflower florets with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes, turning halfway, until golden and tender.
2. Step 2: While cauliflower roasts, heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 small minced shallot and sauté for 3 minutes until translucent and fragrant.
3. Step 3: Add 1 1/2 cups Arborio rice to the skillet and stir for 2 minutes to lightly toast and coat each grain with oil.
4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring constantly, until wine is mostly absorbed, about 2-3 minutes.
5. Step 5: Add 5 cups warm vegetable broth one ladle at a time, stirring frequently and allowing liquid to absorb before adding more. Continue for about 18 minutes until rice is creamy and al dente.
6. Step 6: In a small pan, melt 2 tbsp unsalted butter over medium heat. Add 8 fresh sage leaves and cook for 2 minutes until fragrant and slightly crisp.
7. Step 7: Stir roasted cauliflower, 1/2 cup grated Parmesan cheese, and sage butter (including leaves) into the risotto. Season with remaining 1/2 tsp salt and 1/4 tsp black pepper. Serve immediately.