Cauliflower Risotto Recipes

CAULIFLOWER RISOTTO

Cauliflower Risotto image

Risotto is an Italian term describing a unique way to cook rice. Basically, the rice is cooked in broth or another liquid until it and the liquid swell to a creamy union. With this version of risotto, I use the same cooking method with cauliflower rice, thereby subtracting the calories and the carbs you'd get from rice.

Provided by Rocco DiSpirito

Categories HarperCollins Risotto Wheat/Gluten-Free Dinner Garlic Cauliflower Parmesan Quick and Healthy Quick & Easy Healthy

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

2 heads cauliflower, broken into florets
2 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced 1 1/2 cups vegetable stock
3 tablespoons grated Parmesan cheese
1/4 cup chopped chives

Steps:

In a food processor, pulse the cauliflower florets 8 to 10 times, until it resembles small grains of rice.
Heat the olive oil in a large skillet over medium heat. Add the garlic and sweat until translucent, about 4 minutes.
Add the cauliflower and vegetable stock and cook until the cauliflower is softened and enough liquid has evaporated to make the mixture creamy, about 10 minutes.
Stir in the Parmesan and let sit 5 minutes to thicken. Finish by stirring in the chives.

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