Risotto de Coliflor

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Cauliflower Risotto


2 cups Cauliflower

1 tbsp Extra Virgin Olive Oil

1 tbsp chopped Shallots

1/2 cup Bouillon Vegetable Broth

2 tbsps Heavy Cream

2 tbsps Parsley

1/2 cup Parmesan Cheese (Grated)


Pulse cauliflower florets in a food processor until they are the size of grains of rice.

In a skillet over medium heat cook shallots in the olive oil until tender.

Add cauliflower and toss to coat; add vegetable stock and cook until tender, about 10 minutes.

Add cream, chopped parsley and cheese.

Season with salt and freshly ground black pepper to taste.