Bookmarked! I had some risotto (made with white rice, the only grain the I allow occasionally) recently that was very tasty. Subbing cauliflower would make risotto a more justifiable/frequent indulgence. The risotto I indulged in over the weekend had green peas and asparagus in it and also the rice had been cooked in chicken broth. Not sure if that would add too much liquid for this recipe, but it certainly added a nice depth of flavor.