Roasted cauliflower was an epiphany to me the first time I had it—so much better than boiled. You can get different results with the cauliflower by oven-drying it slowly at low temperature (250°F.) or roasting quickly under high heat (425°F.). Slow roasting seems to bring out the sweetness in the vegetable, while hot roasting adds a toastiness.
Cut the Corn off the ears, and chop the cauliflower and peppers into small pieces. Set aside. Heat the olive oil in a large deep saucepan and add the onions and garlic. Sauté over medium heat until softened, about 3 minutes. Add the rice and stir, coating the rice grains with the oil, and sauté for another couple of minutes. The grains will turn opaque and “click” against the side of the pan.
Add the wine and cook, stirring, until it is absorbed. Add the hot stock in
If you like with basil oil (available in gourmet stores)
© 2004 John Ash. All rights reserved.