AtkinsMuy rico Gaby le añadió azafrán y yo palillo
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.