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Food Recipes, Imported, Pasta + Noodles, Side Dishes + Vegetables

Share the Love of Fall with Roasted Cauliflower & Sage Risotto

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The beauty of Fall is all around us. First bright yellows and orange colors followed by bursts of bold red trees and leaves everywhere. Summer clothes packed away – winter sweaters the new norm. Our home is filled with the delicious aromas of seductive hot toddies, pumpkin dishes, heartier meals and of course, homemade apple pie. I can’t imagine not experiencing all four season each year – especially the beautiful colors of Fall. 
Here are a few images that we’ve collected on our Pinterest Board along with a wonderful Fall Recipe by Donna Hay – Roasted Cauliflower and Sage Risotto
Be sure to follow us on Pinterest for more Fall and Holiday inspiration!
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Fall Risotto: Roasted Cauliflower and Sage Risotto
Donna Hay / Serves 4
Ingredients
  • 1 cauliflower, trimmed and chopped
  • 2 tablespoons olive oil
  • sea salt and cracked black pepper
  • ¼ cup chopped almonds
  • 1 bunch sage, leaves picked
  • 6 1/2 cups hot chicken stock
  • 4 Tablespoons of butter
  • 1 brown onion, finely chopped
  • 1 1/2 cup aborio rice
  • 1/2 cup dry sherry
  • 1/2 cup finely grated parmesan
  • 1/2 cups grated Taleggio or Gruyere Cheese

Directions
  1. Preheat oven to 220°C (425°F). 
  2. Place the cauliflower, oil, salt and pepper on a baking tray and toss to coat. Roast for 15 minutes, add the almonds and half the sage and roast for a further 5-8 minutes or until golden and crisp. Set aside and keep warm.
  3. Place the stock in a saucepan over medium heat and bring to a simmer. 
  4. Melt the butter in a large saucepan over medium heat. Add the onion and cook for 5 minutes or until soft. 
  5. Chop the remaining sage and add to the pan with the rice and sherry. Cook, stirring, for 1-2 minutes or until the sherry is absorbed. 
  6. Gradually add the stock, 1 cup at a time, stirring continuously for 25-30 minutes or until the stock is absorbed and rice is al dente. 
  7. Stir through parmesan, salt and pepper and spoon into serving bowls. 
  8. Top with Taleggio and the cauliflower mixture to serve. 

Falling in Love with Fall
We love the branches used in the Mini Candy Apples below: 
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About the author / 

Terry Dagrosa

Terry Dagrosa, founder and publisher of SeductionMeals.com. As President of Digital Marketing Collective and Tara del Mar Productions, she has extensive experience in sales, design, digital marketing and social media. "Truly great friends are hard to find, difficult to leave, and impossible to forget, so we’re thrilled to introduce our very special and highly-talented contributors and friends.  They’ll share their mouth-watering recipes, cheeky anecdotes and delightfully creative perspectives with all of us. Be sure to check out their websites and follow them, too – we promise you’ll learn to love and cherish them as much as we do!" xoxo

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About Seduction Meals

Seduction Meals is about Food + Romance, and everything in-between. . . a sumptuous menu, alluring presentation, sensuous music, luscious cocktails and the right ambiance. Like a precious gift, preparing a romantic meal for two is about making that certain someone feel extra special. With just the right combination of ambience and culinary delights, you too can create a memorable, delicious experience for your loved one. Seduction Meals. Everyone has one - what's YOURS?

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Life is not measured by the number of breaths we take but by the moments that take our breath away.