1 Cauliflower head, trimmed and cut into 1/2-inch florets
4 - 5 cups Chicken broth
1/4 cup Olive oil
1/2 cup Whipping cream, or half-and-half
1/2 cup Onion, finely diced
1 tsp Dried thyme
1 1/2 cups Arborio rice
1/2 cup Parmesan, grated
1/2 cup Fresh parsley, chopped, optional
Preheat oven to 425°F.
In a large bowl toss cauliflower with 2 tbsp of the oil. Spread on a rimmed baking pan and season with salt and pepper to taste. Bake 20 – 25 minutes or until fork-tender and browned. Reserve half of the florets in a bowl and set aside.
Place remaining half of the florets in a large bowl and add cream. Using a handheld immersion blender, blend until mixture is smooth and set aside.
In a medium saucepan bring broth to a simmer.
Meanwhile, in a deep-sided skillet heat remaining 2 tbsp oil over medium heat. Add onion and thyme and sauté 4 – 6 minutes or until onions soften. Add rice to skillet and sauté 1 minute or until slightly toasted. Add 1/2 cup of the broth and cook until liquid is absorbed, stirring constantly. Repeat, adding broth in 1/2 cup amounts, cooking and stirring 18 – 20 minutes or until broth is absorbed, and rice is creamy and al dente.
Stir in cauliflower mixture and Parmesan and cook 1 – 2 minutes.
Stir in reserved florets and parsley and cook until heated through.