Cut off and discard the stem and core of the cauliflower. Trim ¼ of the head into very small pieces; you should have about 1/3 cup. Trim the rest into medium pieces; you should have about 1 cup.
Serve this Creamy Roasted Cauliflower Risotto as a delightful appetizer or an elegant side dish to impress your dinner guests! Risotto is a traditional Northern Italian rice dish flavored with ...