Day 3. I went and picked up my bridesmaid dress and made it back with plenty of time to make this Roasted Cauliflower Risotto from the March Food Network Magazine. It didn't follow the normal risotto process that I'm used to so I was a little nervous, but it came out great!
Preheat over to 475 degrees. Put one rack towards the top and one towards the bottom. To be prepared, toss cauliflower florets with olive oil, salt and pepper and spread on a baking sheet to roast later.
Meanwhile, heat olive oil in a dutch oven. I have been longing for a big ol' dutch oven. In the mean time, I just have this little guy from my favorite mother-in-law. Add chopped onion and chopped cauliflower stems.
Add 1/2 cup of dry white wine, 3 cups of chicken broth, and 2 cups of water. Even throw in a little salt.
Split the risotto between two dishes and top with the roasted cauliflower and almonds. This was sooo good. It was really filling, too.