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CAULIFLOWER - Cauliflower "Risotto"
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| CARLA HALL Cauliflower "Risotto" servings: 6 easy The Chew >< | |
| 1/4 cup | extra-virgin olive oil, (plus more) |
| 1 head | cauliflower, (grated or cut into 1/4" pieces) |
| 1 cup | onion, (diced) |
| 2 cloves | garlic, (chopped) |
| 1/4 cup | dry white wine |
| 1/2 cup | chicken stock, (plus more as necessary) |
| 1/4 cup | heavy cream |
| 2 teaspoons | lemon zest |
| 1/4 cup | toasted pine nuts |
| 1/4 cup | freshly grated Parmigiano-Reggiano |
| 2 tablespoons | parsley, (chopped) |
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step-by-step directions
Preheat the oil in a large, high-sided sauté pan over medium heat. Add the onion, season with salt and pepper, and sauté until translucent. To the same pan, add the cauliflower and the garlic, season with salt and pepper, and sautee for 2 more minutes.
Deglaze the plan with white wine and cook, stirring constantly, until the liquid is almost evaporated. Add the chicken stock and heavy cream and bring to a simmer. Cook until the cauliflower is tender, about 6 to 8 minutes.
Remove from heat and add the lemon zest, pine nuts, Parmigiano-Reggiano, parsley and a drizzle of olive oil.
Tips: Serve this as a side dish in place of high-caloric risotto dish.
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