Cauliflower Risotto

From the kitchen of Carly

Creamy cauliflower broken down to rice-sized grains, simmered until tender and luxurious with stock and cheese. It's risotto's lighter cousin: all the comfort, none of the constant stirring. Finish with fresh chives for brightness.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 heads cauliflower, broken into florets
  • 12 tablespoons extra-virgin olive oil
  • 13 cloves garlic, thinly sliced 1 1/2 cups vegetable stock
  • 13 tablespoons grated Parmesan cheese
  • 11/4 cup chopped chives

Instructions

  1. In a food processor, pulse the cauliflower florets 8 to 10 times, until it resembles small grains of rice.

  2. Heat the olive oil in a large skillet over medium heat. Add the garlic and sweat until translucent, about 4 minutes.

  3. 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.

  4. Stir in the Parmesan and let sit 5 minutes to thicken. Finish by stirring in the chives.