I developed the recipe for a Roasted Cauliflower Risotto when I was the chef of The Falls Inn, a beautiful inn close to Meaford, Ontario. This risotto calls for a sharp cheddar cheese – something the Italian chefs I worked for would berate me for – but I love the combo of cauliflower with cheddar. Add a sliced bavette to the mix and you have a restaurant-worthy main course for your next summer dinner party!
Grilled Bavette with Roasted Cauliflower and Cheddar Risotto
Serves 6 to 8
Ingredients:
4 pc bavette steaks, 8-10 oz each
1 garlic clove, smashed with the side of a knife
6 thyme branches
2 tbsp olive oil
to taste salt and pepper
2 cups cauliflower florets
1 tbsp vegetable oil
4 cups chicken stock
2 tbsp butter (divided)
½ cup finely diced onions
1 cup arborio or carnaroli (risotto) rice
½ cup white wine
1 cup grated sharp cheddar (could be orange or white)
1 Tbsp aged balsamic vinegar
Method:
- In a work bowl, toss the bavette with the garlic, thyme, olive oil, and salt and pepper. Place in the refrigerator and marinate for 2-4 hours. 30 minutes before cooking, take the steaks out of the fridge and bring them closer to room temperature.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, toss the cauliflower with the oil and season with salt and pepper. Arrange the cauliflower in a single layer on the baking tray and roast in the oven until nicely browned, about 30 minutes. Remove from the oven and set aside.
- Set up your grill with a high heat side and a low heat side. Sear the bavette on the high heat side, flipping every minute or so, until browned all over. Move the steaks to the lower heat side of the grill and continue cooking until the internal temperature is to your liking. For a medium steak I would estimate a total cooking time of 10-12 minutes. When finished cooking rest the steaks on a plate for 10 minutes.
- While the cauliflower is roasting and the steaks are on the grill, start the risotto. Pour the stock into a pot and bring to a low simmer over medium heat.
- In another pot, melt 1 Tbsp of the butter over medium heat. Add the onions and sweat for 5 minutes, or until translucent. Add the rice and stir with a wooden spoon to coat them with the butter. Add the wine and simmer until it has evaporated, stirring every 30 seconds or so.
- Start adding the stock to the rice, ladleful by ladleful, stirring as you go. Allow the rice to absorb each ladleful of stock before adding the next. The rice will absorb the liquid and release its starch, creating a thick, soupy rice. Continue adding the stock until the rice is tender when you taste it. Italians call this moment when the risotto is perfectly cooked all’ondo.
- When the rice is cooked, remove from the heat and stir in the roasted cauliflower. Add the remaining 1 Tbsp butter and the cheddar and stir vigorously until the sauce is emulsified.
- To serve, pour the risotto into individual plates (about ¾ cup to 1 cup per person). Slice the steaks thinly against the grain and divide among the plates (I would estimate 4-5 slices per person). Drizzle the whole dish with the balsamic and serve immediately.