Our resident food contributor Zoe is here again to share a mind-blowingly beautiful cauliflower risotto. It’s doused in creamy Kerrygold butter and cheese and topped with roasted sage and hazelnuts. We’re running to the store to make this recipe immediately!!

The crisp air of autumn takes a while to arrive in San Francisco and I found myself daydreaming of falling leaves and the smell of veggies roasting in the oven. I particularly love them with olive oil, burnt sage and roasted nuts. Luckily, I took a trip to Seattle where the colors around the city pointed to the transition from summer to winter with perfection and I have been cooking cozy dishes everyday since then!


This creamy roasted cauliflower risotto with sage and hazelnuts is my favorite! I made it twice in the last few days and served it for a casual dinner party with my closest friends last weekend. It’s a cold-weather winner. Now that fall storms have arrived in San Francisco I think I just might have to whip it up yet again!

Roasted Cauliflower, Sage and Hazelnut Risotto with Kerrygold Cheese

Ingredients (serves 4 larges portions or 6 small)

1 cauliflower head, trimmed and chopped
4 Tbsp olive oil
Salt & Pepper
¼ cup chopped hazelnuts
1 bunch sage, leaves picked
1.5 litres hot vegetable broth
60g Kerrygold Pure Irish butter
1 small red onion, finely chopped
1 ½ cup aborio rice
1 cup grated Skellig Kerrygold sweet cheddar


1. Preheat oven to 425°F. Place the cauliflower, oil, salt and pepper on a baking sheet and toss to coat. Roast for 15 minutes, add the hazelnuts and half the sage and roast for a further 10 minutes or until golden.
2. Place the stock in a saucepan over medium heat and bring to a simmer. Melt the butter in a large saucepan over medium heat. Add the onion and cook until translucent, about 5min.
3. Chop the remaining sage and add to the pan with the rice. Gradually add the broth, 1 cup at a time, stirring continuously for 20 to 25 minutes or until the stock is absorbed and rice is al dente.
4. Stir through cheddar, cauliflower mixture, salt and pepper and serve.

This dish has us daydreaming not only of falling leaves and roasted veggies like Zoe, but also of our trip to Ireland with Kerrygold earlier this year! The cheese in the risotto, the idea of a heart-warming, home-cooked meal brings us right back to those Irish farms where we shared some of the most delicious dishes with friends. You can check out more details of our trip to the Irish countryside here.

original food styling + recipe for apartment 34 by zoe armbruster

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