Recipe taken from here
This is such an amazingly cool recipe. I was really intrigued when I first saw the header of cauliflower risotto, then even more intrigued when I realized there wasn't ANY grain in the recipe whatsoever. This is a simple simple recipe, that tastes absolutely wonderful. It took barely any prepping, and didn't take as much time as risotto, for all you guys who fear the stove-top risotto. This is a must-try recipe!
- 1 head cauliflower, roughly chopped
- 1 tbsp olive oil
- 1 shallot, minced
- 1/2 cup vegetable stock
- 1/4 cup Parmesan cheese, grated, plus more for shaving
- Sea salt, to taste
- Pepper to taste
Pulse cauliflower in a food processor until it is completely chopped to the point that it looks like a grain of rice. Heat a saute pan over medium heat. Add a shallot and saute until softened. Add pulverized cauliflower and begin to stir around to coat. Add stock, a little at a time while cauliflower cooks. Season with salt and pepper and stir in grated Parmesan cheese. Finally, sprinkle with parsley and place in a serving dish. Top with shaved Parmesan and more ground pepper.