Healthy & delicious recipes from A.Vogel

Asparagus and Goat’s Cheese Cauliflower “Risotto”

  • Moderate
  • 6 Servings
  • Prep: min
  • Moderate
  • 6 Servings

The spring vegetables and fresh goat’s cheese harmonize beautifully with the Herbed Sea Salt blend, in this fun take on a traditional risotto, made with riced cauliflower. The secret is preparing the cauliflower in two ways so that it has the lush creaminess and the al dente bite of true risotto. It feels decadently indulgent but is quite light and easy to prepare.


Asparagus and Goat’s Cheese Cauliflower “Risotto”

  • 2 Tbsp. extra virgin olive oil
  • 1/2 cup (2.5 oz.) finely diced small yellow onion
  • 1 teaspoon A.Vogel Herbed Sea Salt plus more to taste
  • 1/2 cup (4 oz.) fresh goat's cheese, crumbled
  • 2 Tbsp. unsalted butter (optional)
  • 1 cup (8-10 stalks asparagus) trimmed, chopped, blanched, and shocked*
  • 1 cup (1 large) leek, white and tender green parts, thinly sliced, blanched, and shocked*
  • 1/4 cup (1 oz.) freshly grated parmesan cheese, plus extra for garnish
  • 2 Tbsp. minced Italian parsley
  • 2 Tbsp. minced chives, plus extra for garnish

*To Blanch and shock the asparagus and leeks bring a large pot of water to boil while you clean the trim the vegetables. When the water comes to a boil salt it generously.
Fill a large bowl with ice water
Dunk the cut asparagus into the boiling water and boil until it is bright green and slightly tender. Then remove the asparagus from the pot with a strainer or slotted spoon and immediately plunge it into the ice water to cool.
Repeat the process with the sliced leeks.

How to make Asparagus and Goat’s Cheese Cauliflower “Risotto”

1.Place the olive oil in a large skillet set over medium heat.

2. Add the diced to the pan onion and cook until translucent.

3. Add the cauliflower, 1/2 cup of the stock, and the Herbed Sea Salt blend to the skillet and bring to a simmer, cook until the cauliflower is al dente, 2-3 minutes.

4. Transfer 2/3 (4-5 cups) of the cooked al dente cauliflower to a bowl and set aside.

5. Add the other 1/2 cup stock to the cauliflower still in the skillet, bring to a simmer and cook until the cauliflower is completely tender and most of the liquid has evaporated.

6. Puree the cauliflower from the skillet in a blender until it is a smooth, return it to the skillet, add the al dente cauliflower and heat through, stirring constantly.

7. Turn the heat to low and stir the goat's cheese and butter if using into the cauliflower.

8. Add the asparagus, leeks, and parmesan cheese to the pan, and then stir in the parsley and chives

9. Taste for seasoning and add more Herbed Sea Salt if desired.



This recipe is full of goodness:

Mixed nuts are a great source of protein and good fats.

Taffy Elrod is a professional chef, cooking instructor, recipe developer, food writer, and former restaurant owner, with over 20 years of experience in the food industry.

Born into a family of artists and cooks in Ann Arbor, Michigan, She learned early on that food was a powerful medium for creation and change.

She now cooks and develops recipes in New York's Hudson Valley, where she lives with her husband Pizza Man and their rescue cat Kit-Kat.




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