Cauliflower Risotto

1. 1

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

2. 2

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

3. 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. 4

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

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