Creamy Roasted Red Pepper Cauliflower Risotto with Chicken Meatballs

Another great transitional recipe for those weird days between winter and spring, this creamy risotto-style dish is loaded with vegetables. It’s still warm and comforting, but the overall light feeling of the dish gives a nod towards warmer days ahead. I absolutely love it and I hope you do too!

Ingredients needed to make Creamy Roasted Red Pepper Cauliflower Risotto with Chicken Meatballs

The ingredients are straightforward and veggie-heavy. A few notes on substitutions- I prefer using ground chicken in this recipe, but you could use turkey as well. If using frozen cauliflower rice, it may take longer to rid the pan of liquid before adding the goat cheese, as described below. I find fresh riced cauliflower in the refrigerated produce section in most grocery stores, and generally prefer it to frozen riced cauliflower! Here’s the list of everything you’ll need:

For the meatballs:

  • Olive oil
  • Ground chicken
  • Fresh garlic
  • Roasted red peppers, jarred
  • Fresh or dried oregano
  • Crushed red pepper flakes
  • Salt and pepper

For the risotto:

  • Grass-fed butter or ghee
  • Olive oil
  • Riced cauliflower
  • Shallot or yellow onion
  • Roasted red peppers, jarred
  • Tuscan kale
  • Chicken broth
  • Goat cheese
  • Whole milk or unsweetened dairy-free milk
  • Flour or tapioca starch, if gluten-free
  • Fresh lemon juice
  • Crushed red pepper
  • Salt and pepper

Tools used to make Creamy Roasted Red Pepper Cauliflower Risotto with Chicken Meatballs

This is a wonderful meal to make on a weeknight because it’s made using just one large skillet! I prefer using a deeper skillet to make sure there’s enough room in the pan for everything, but you could also use a large Dutch oven if you prefer. Here’s a complete list of equipment for your convenience:

  • Large, deep skillet (at least 12 inches) or large Dutch oven
  • Large mixing bowl
  • Sharp knife
  • Cutting board
  • Tongs
  • Stirring utensil, such as a wooden spoon
  • Measuring cups and spoons
  • #40 (1 1/2 Tbsp) cookie scoop, optional

How to make Creamy Roasted Red Pepper Cauliflower Risotto with Chicken Meatballs

As always before beginning a recipe, make sure to read the entire recipe through. Part of stress-free cooking is taking time to do this simple step, as well as chopping and measuring everything that needs to be chopped and measured before you even turn on a burner. If you do those two tasks, I guarantee you’ll feel better tackling whatever recipe you land on, not just including ones I’ve written.

You’ll start by mixing the meatballs and forming them into balls. I like to use a cookie scoop to ensure all of my meatballs are the same size, but it’s not necessary if you don’t have one. You can eyeball them, keeping in mind the recommended size for these meatballs is about 1 1/2 tablespoons per ball.

Once formed, cook the meatballs over medium heat. You’ll need to work in at least two, if not three, batches to ensure your meatballs get a nice browning and don’t just steam from a crowded pan. When a recipe says work in batches, it’s for a reason more than just slowing you down!

After all of the meatballs have cooked, set them aside. In the same skillet you cooked the meatballs, lower the heat slightly and add the butter and olive oil. Stir in the riced cauliflower and scrape up any meatball bits from the bottom of the pan, which are going to add a ton of flavor to this risotto!

After the cauliflower has cooked for 1-2 minutes, add the garlic, onion, roasted red peppers, and chicken broth, then cover and cook for 5-7 minutes until the cauliflower has become tender.

At this point, you’ll remove the lid and check for liquid in the skillet. You can also add the kale at this point. We want to let as much of the liquid evaporate as possible before adding the cheese and milk, which is what gives this dish that “risotto” feeling. To do this, simply continue cooking the cauliflower, uncovered, over medium heat until the liquid has evaporated. Note: If using frozen riced cauliflower, there may be more liquid. Plan to increase the time needed to reduce the liquid.

Next, we’ll make a “slurry” of flour and milk. This is just a fancy way of saying we whisk flour into milk before adding to a hot pan. It helps the dish thicken and leaves us with a creamy “risotto” as the final product. If you’re dairy free, you can swap any unsweetened dairy milk you like. To make the dish gluten-free, as I often do, swap flour for tapioca starch or a gluten-free flour blend. Both options work! Once the slurry is made, add it to the cauliflower along with the goat cheese. Stir everything up until the goat cheese has melted and incorporated, and the whole dish is creamy.

Finally, you’ll stir in the lemon juice and crushed red pepper, then season again with salt and pepper to taste. Add the meatballs back into the skillet and serve hot!

Looking for other one-pan/one-pot recipes from The Ardent Cook?

Chicken and Dumplings

Wild Mushroom Farro with Parmesan and Microgreens

Potato, Leek, and Corn Chowder

Chicken with Nectarines and Crispy Prosciutto

Recipe Ingredients

For the meatballs 

2 tbsp olive oil

1lb ground chicken

3 cloves garlic, minced

1 medium roasted red pepper, finely diced, from a jar of roasted red bell peppers 

½ tsp dried oregano

A few shakes crushed red pepper flakes

Salt and pepper

For the “risotto”

Two tbsp grass-fed butter or ghee

1 tbsp olive oil 

Two 12-14oz bags fresh or frozen riced cauliflower 

2 cloves garlic, minced

1 medium shallot or small yellow onion, diced 

One 10-12oz jar roasted red peppers (minus the one used in the meatballs), drained and chopped

1 small bunch tuscan kale, stems removed and leaves very thinly sliced

½ cup chicken broth 

6oz goat cheese 

¾ cup whole milk or dairy free milk of choice

2 tsp flour, GF flour blend, or tapioca starch

Juice of ½ lemon

Pinch crushed red pepper flakes

Salt and pepper, to taste

Recipe Instructions

  1. Combine all ingredients for the meatballs and mix well using your hands or a fork. Form into 1 1/2 tbsp-sized balls. Recipe makes about 15 meatballs, for reference.
  2. Heat olive oil in a large skillet over medium heat. Working in batches, cook meatballs, flipping often to brown them on all sides, until cooked through, approximately 5-6 minutes. When all meatballs are cooked, set aside.
  3. Make the risotto. Lower the heat slightly and add the butter and olive oil. Add the riced cauliflower and scrape up any bits of meatballs from the bottom of the pan. Season with salt and pepper and let cook for 1-2 minutes.
  4. Add the garlic, onion, chopped roasted red peppers, and chicken broth. Cover and cook for 5-7 minutes, until the cauliflower is tender.
  5. Remove the lid and check for liquid in the pan. Continue cooking, uncovered, over medium heat until all of the liquid from the cauliflower has evaporated.
  6. While the liquid evaporates, vigorously whisk the flour into the milk to form a slurry. Once all the liquid has evaporated, stir in the goat cheese and the milk slurry and continue stirring until thickened.
  7. Stir in the lemon juice and crushed red pepper flakes. Season once more with salt and pepper to taste, add the meatballs back into the skillet to warm, then enjoy!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Baked Goat Cheese with Herbed Orange Olives

Baked Goat Cheese with Herbed Orange Olives is a recipe that is sure to impress, plus it looks way more fancy and complicated than it actually is. Tangy goat cheese gets baked in a bath of good-quality olive oil alongside salty olives and lots of fresh herbs and citrus zest. It’s delicious scooped onto crackers to slathered onto bread.

Ingredients needed to make Baked Goat Cheese with Herbed Orange Olives

This recipe requires just a few good-quality ingredients, most of which you likely have in your pantry and fridge already. Here’s the full list:

Tools used to make Baked Goat Cheese with Herbed Orange Olives

The tools required to make this dish are next to none. You’ll need an oven-safe baking dish, measuring cups and spoons, a sharp chef’s knife, a cutting board, and a microplane or citrus zester. That’s it!

How to make Baked Goat Cheese with Herbed Orange Olives

Start by preheating the oven to 350 degrees Fahrenheit. Before slicing your goat cheese, make sure it is very cold. It helps to stick the log into the freezer for 10-15 minutes before slicing it if you want precise rounds, however this step isn’t necessary if you don’t mind a more “broken” presentation (it still tastes delicious).

Slice the goat cheese into 7 or 8 even rounds and place them in the baking dish. Sprinkle evenly with the chopped fresh herbs, dried oregano, red pepper flakes, citrus zest, and a pinch of salt. Arrange the olives around the goat cheese, then cover the entire dish in the olive oil.

Bake for 10-15 minutes, until the oil begins to bubble just slightly around the edges and the entire dish is hot.

I love to serve this dish with crackers or fresh crusty bread for a delicious alternative to a cheese board!

Looking for other delicious appetizers?

Try these easy recipes from The Ardent Cook!

Pomegranate Goat Cheese Guacamole

Whipped Feta Dip

Turmeric Cauliflower Hummus

Recipe Ingredients

½ cup good quality olive oil

4oz log goat cheese, chilled, sliced into rounds

5-7oz mixed olives

1tsp fresh rosemary, finely chopped

1tsp fresh thyme, finely chopped

1tsp dried oregano

¼-½ tsp crushed red pepper flakes

½ tsp orange zest

½ tsp lemon zest

Pinch sea salt

Recipe Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Slice goat cheese into 7 or 8 rounds and add to the baking dish in an even layer.
  3. Sprinkle the fresh chopped herbs, dried oregano, crushed red pepper flakes, citrus zest, and a pinch of sea salt over top of the goat cheese rounds. Arrange the olives evenly around the goat cheese.
  4. Cover the entire dish with the olive oil. It’s okay if the oil doesn’t cover the olives entirely.
  5. Bake the dish for 10-15 minutes until small bubbles begin to appear on the sides of the dish and the goat cheese is hot. Serve immediately alongside crackers or fresh bread. Enjoy!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Harvest Steak and Goat Cheese Bowls

Harvest Steak and Goat Cheese Bowls were inspired by a seasonal salsa I picked up at Trader Joe’s this past week. I wanted to create the feeling of a Tex-Mex-style bowl but with flavors of fall. This salsa was the PERFECT addition. Featuring cast-iron sirloin steak, crispy spicy broccoli, goat cheese, and pepitas, these bowls are healthy, filling, and remind you of crisp weather.

Ingredients needed to make Harvest Steak and Goat Cheese Bowls

To make Harvest Steak and Goat Cheese Bowls, you’ll need the following:

Tools used to make Harvest Steak and Goat Cheese Bowls

These bowls couldn’t be easier to whip up, making them perfect for a wholesome weeknight dinner. The only special piece of equipment needed is an oven-safe skillet. I prefer to use my cast-iron for the best sear, but any oven-safe pan will work. Here’s the one I use most frequently. In addition to a great skillet, you’ll need the following kitchen tools:

How to make Harvest Steak and Goat Cheese Bowls

I love these bowls because of how quickly they come together. The hardest part is cooking the rice, which is where you’ll want to start, as it takes the longest. After the rice gets going, you’ll season the broccoli with cumin, garlic, and cayenne, then roast them for 15-20 minutes until crispy. The steak takes no time at all, and gets seared on the stovetop for a couple minutes each side, then finished in the oven with the broccoli.

As for the assembly of the bowls, simply arrange the broccoli and sliced steak over the rice, crumble the goat cheese, drizzle the salsa over, and finish with pepitas! It’s so simple and makes enough to serve four. I’m typically only feeding Jeff and myself, so I love saving the other two bowls for a meal prepped lunch for the next day. It’s so delicious!

Looking for other hearty bowls?

Give these recipes a try from The Ardent Cook archives!

Pulled Buffalo Chicken Bowls with Blue Cheese Celery Slaw

Ponzu Greens and Grains Bowl

Red Curry Pulled Chicken with Turmeric-Lime Rice

Recipe Ingredients

1 ½ cups white rice (dry)

3 cups broccoli florets (from 1 large head)

3 tbsp olive oil, divided

½ tsp ground cumin

½ tsp garlic powder

¼ tsp cayenne pepper

½ tsp salt, plus more for seasoning steak 

One 1-1 ½ lb sirloin steak

½ cup roasted, salted pepitas

2oz goat cheese, crumbled 

1 cup Trader Joe’s Fall Harvest Salsa

Freshly ground pepper, to taste

Recipe Instructions

  1. Preheat oven to 425 degrees Fahrenheit. In a medium pot with a lid, combine 1.5 cups white rice with 3 cups water and bring to a boil. Reduce heat, stir, and cover the rice. Simmer for 15-20 minutes, or until the rice has absorbed all of the liquid.
  2. While the rice cooks, roast the broccoli. Spread broccoli into an even layer on a sheet pan and drizzle with 2 tbsp of olive oil. Season with the cumin, garlic powder, cayenne pepper, and 1/2 tsp salt. Roast for 15 minutes until the broccoli is tender and florets are beginning to brown and crisp.
  3. Heat a cast-iron or other oven-safe skillet over medium heat on the stovetop. Season the steak on all sides with salt and pepper. When the pan is hot, add 1 tbsp of olive oil and swirl in the pan. Add the steak. Cook for 2 minutes on the first side, then flip and cook an additional 2 minutes.
  4. Transfer pan to the oven and let the steak finish cooking for another 7-9 minutes until it reaches medium. A meat thermometer inserted into the center of the steak should read between 130-140 degrees Fahrenheit. Let steak rest on a plate for at least 10 minutes before slicing it against the grain.
  5. Assemble the bowls. Spoon rice into the bottom of each bowl and divide the broccoli between them. Add a few pieces of sliced steak to each bowl, then top with crumbled goat cheese. Spoon 1/4 cup of Trader Joe’s Fall Harvest Salsa over each bowl, and top with pepitas. Serve bowls immediately, or store in air-tight containers for up to 4 days in the fridge for easy prepped meals! Enjoy!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.