No Rice Cauliflower Risotto with Parmesan and Black Pepper

1. 1

   Pulse cauliflower in a food processor until it is completely chopped to the point that it looks like grains of rice.

2. 2

   Heat a saute pan over medium heat.

3. 3

   Add shallot and saute in oil until softened.

4. 4

   Add pulverized cauliflower and begin to stir around to coat.

5. 5

   Add stock, a little at a time while cauliflower cooks.

6. 6

   When cauliflower is tender, add cream or half-and-half.

7. 7

   Season with salt and pepper and stir in grated parmesan cheese.

8. 8

   Finally, sprinkle with parsley and place in a serving dish.

9. 9

   Top with shaved parmesan (use a vegetable peeler for this) and more ground pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.