Creamy Cauliflower Risotto and Garlic Rosemary Lamb Chops

/ Jodi

Creamy Cauliflower Rissoto and Lamb Chops

Last Sunday, I was in the mood to be creative in the kitchen, so I decided to tackle the rack of lamp chops I recently purchased and do something interesting with a head of cauliflower I had.

For the lamb chops, I rubbed them with a simple mixture of fresh rosemary, garlic, salt and pepper and marinated them for 4 hours in the fridge.  When we were ready to eat, I simply pan seared them about 2 minutes on each side in a hot skillet with olive oil.  They turned out amazing!

lamb chops and creamy cauliflower risotto

Here is the recipe for the Creamy Cauliflower Risotto.  I have to say… I absolutely LOVED it!  A little more work than simply roasting cauliflower or mashing russet potatoes, but if you have the time and the inclination, it is SOOOO worth it!

Add some fresh greens, and you have a meal fit for royalty!

Hope you will give this a creative cauliflower recipe a try!  You won’t be sorry.

Creamy Cauliflower Risotto

  • 1 head cauliflower, cut into florets
  • 3 Tbsp. olive oil
  • 1 large onion, chopped
  • 1/2 cup chopped sweet red, yellow, and/or orange peppers
  • 4 cloves garlic, minced
  • 1/3 cup white wine
  • 1 cup chicken stock
  • 4 Tbsp. butter
  • 1 cup freshly grated Parmigiano Reggiano parmesan cheese
  • 1/4 cup Greek yogurt or sour cream
  • Salt and pepper to taste

Directions:

Finely chop cauliflower florets until it reaches approximate size and texture of rice.  (You can use a food processor if you like, but I did not.)  Set aside.

Heat olive oil in a large sauce pan.  Saute onions, peppers and garlic until caramelized.

Add white wine, and cook for 1 minute.  Add cauliflower “rice” and chicken stock.  Cover and cook on medium for about 10 minutes.

Add butter, and continue to cook for another 5 minutes without lid, allowing some of the liquid to evaporate.  Stir occasionally.

Once the cauliflower “rice” has thickened, stir in the Parmigiano Reggiano cheese.  (There really is no substitute for this BEST Parmesan cheese!)  Remove from heat and add Greek yogurt or sour cream and salt and pepper to taste.  Blend with immersion blender to desired creamy consistency.

Enjoy!

Cheers & Hugs,
Jodi

*Recipe slightly adapted from GlutenFreeFix

33 thoughts on “Creamy Cauliflower Risotto and Garlic Rosemary Lamb Chops”

  6. I’ve never eaten Lamb, can you describe what it tastes like? 🍗 And the cauliflower risotto sounds good! 😍 I just saw a recipe in Cooking Light September issue for a cauliflower polenta that I’d like to try also! Thanks for the recipe, Jodi!! 💜❤️💖

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    • I wish I could describe to you, Jill. I’m not a huge fan, but hubby loves it. It most resembles beef I guess – but not exactly by any means – that is just the closest thing I can compare it to. Not really like beef or pork or chicken or turkey. It has it’s own flavor – maybe a bit like venison???? I’m likely not the best to ask. I thoroughly enjoyed the cauliflower “risotto” myself. I only ate one little lamp chop. I love garlic and rosemary – so can’t go wrong 🙂 This cauliflower is so worth making!!! I bet the polenta is yummy too 🙂

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