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Recipe

CAULIFLOWER RISOTTO

Serves:4

Serves: 4
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Ingredients

  • 1 medium head cauliflower
    1 Tbsp olive oil (15 mL)
    1 shallot finely chopped
    1 clove garlic minced
    1 cup vegetable broth (240 mL)
    1/2 cup grated Parmesan cheese (80 g)
    1/4 cup heavy cream 60 mL
    Salt and pepper to taste

Preparation

  • Remove any leaves around the cauliflower. Chop the cauliflower using large pices that fit in a food processor or by grating with a box grater.
    Heat oil in a large sauté pan over medium heat, then add shallot and garlic. Cook until shallot is softened, then stir in riced cauliflower and vegetable broth. Cover and cook for 10 minutes, or until cauliflower is tender.

    Puree 1/4 of the cauliflower mixture in a blender or food processor until smooth and creamy. Drain excess water from the remaining ¾ of the cauliflower.

    Stir pureed cauliflower back into the cauliflower rice, along with the parmesan and heavy cream. Taste and add salt and pepper, as needed.
Print Recipe
on The World Cuisine
 
 

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