Cauliflower Rice Recipe With Pesto

CAULIFLOWER 'RICE' RECIPE WITH PESTO

Steps:

• PREPARE AND 'RICE' CAULIFLOWER: Rinse cauliflower and shake off excess water. Cut into quarters and then into florets. Remove all stems. Place half of florets into a food processor and pulse until cauliflower resembles rice. Empty into a skillet. You may still have a couple of florets that didn't chop. Just add them to the next batch. Pulse next batch until all cauliflower is rice-size. Add to skillet. You will have about 4 cups 'rice'.
• MAKE PESTO: In the same processor bowl, add spinach, basil, Parmesan cheese, nuts (if using), garlic, salt, pepper, lemon zest and a bit of the oil (about 2-3 tablespoons). Process until blended. While processor is still on, slowly add remaining oil through feeder tube until smooth. Taste and adjust seasonings if needed.
• COOK CAULIFLOWER RICE: Add 1 tablespoon oil to cauliflower in skillet and heat to medium. Stir to combine. Cover and cook for 5-10 minutes. This will depend on the size and depth of the pan. Cauliflower should be tender (not mushy) and still have a slight bite to it.
• ADD PESTO AND SERVE: Add about 1/4 to 1/2 cup pesto until you're happy with the taste (reserve any leftovers for pesto ricotta crostini appetizers or other uses). Stir until well combined and heated through - one to two minutes. Transfer to a serving bowl and top with or pass extra Parmesan, chopped nuts and/or shredded basil leaves.

BAKED CAULIFLOWER AND RICE RISOTTO WITH MINT PESTO

Steps:

• Make the mint pesto: Process the nuts and garlic in a food processor until finely chopped. Add the mint, salt, and pepper to taste and pour the oil on top. Process until well blended, adding an extra tablespoon oil if needed. Set aside.
• Preheat the oven to 350 degrees F.
• For the baked cauliflower and rice risotto: Heat the olive oil in a large, ovenproof saucepan or Dutch oven over medium heat. Add the onion and saute until tender and translucent, about 6 minutes. Do not let it brown.
• Add the Arborio rice, salt, and pepper and stir to combine, coating all the rice with the oil. Saute the rice for 3 to 4 minutes, or until some of the grains become translucent.
• Stir in the Cauliflower Rice and saute for 2 minutes.
• Pour the wine into the pan, bring to a simmer, and cook until it has been absorbed, about 3 minutes.
• Pour in 2 cups of the very hot stock or water, bring to a simmer, cover, and place the pan in the oven. Bake until most of the liquid is absorbed but the rice is still slightly undercooked, about 15 to 16 minutes.
• Remove the pan from the oven and set on the stovetop over medium heat. Add 3/4 cup of superhot stock or water and cook the rice, stirring constantly, for 2 to 3 minutes. Taste the rice for doneness. Ideally, it is a little al dente and the risotto creamy. Stir in the butter, 3/4 cup of the Parmesan, the spinach, if using, and the pesto. Adjust the consistency with additional stock, if needed; season with salt and pepper to taste.
• Serve immediately with the remaining Parmesan on the side.
• Place the cauliflower in a food processor fitted with a metal blade. Pulse for about 30 seconds, or until you get very small pieces (resembling snow or rice).