I cannot believe I’ve only made risotto a handful of times this winter! That is crazy because I luuurve risotto. Maybe the weather is turning all crappy again to inspire me to make more risotto?

Anyway, this is the latest risotto experiment — sort of a Spanish-inspired theme. I’ve just started eating cauliflower and I am trying to throw it into as many dishes as possible. Cauliflower in 2007/2008 is like the spinach of 1995.

I think cauliflower is the last vegetable I have left to develop a liking for…er, okay, wait, still not crazy about beets. And I have tried…but that’s a different story.

So, cauliflower is very good roasted, which is how this recipe starts. Roasting is always a good place to start. After the roasting, there is sauteing, stirring, melting and then eating.

Cauliflower Risotto with Saffron, Pancetta and Manchego
1 head of cauliflower, cut into 2-inch-wide florets
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