Cauliflower Risotto

 

 

Cauliflower Risotto

By Sue

Recipe
2 cups of cauliflower
1 tblsp extra virgin olive oil
1 tblsp chopped shallots
1/2 cup veggie stock. (Vegeta is the only stock I use, 1/2 tsp of the powder with 1/2 cup of hot water)
2 tblsp heavy cream
1 tblsp parsley
2 cups of baby spinach
1/2 tsp minced garlic
1/2 cup Parmesan cheese grated

Method
Pulse cauliflower florets until it resembles rice
In a skillet over medium heat cook shallots and garlic
Add cauliflower toss and coat add your veggie stock and cook until tender 5-7 mins
Add baby spinach, cream, parsley and cheese
Season with salt and freshly ground pepper to taste ( I found I didn't need to add any salt)