No Rice Cauliflower Risotto with Parmesan and Black Pepper

Pulse cauliflower in a food processor until it is completely chopped to the point that it looks like grains of rice.

Heat a saute pan over medium heat. Add shallot and saute in oil until softened. Add pulverized cauliflower and begin to stir around to coat. Add stock, a little at a time while cauliflower cooks.

When cauliflower is tender, add cream or half-and-half. Season with salt and pepper and stir in grated parmesan cheese.

Finally, sprinkle with parsley and place in a serving dish. Top with shaved parmesan (use a vegetable peeler for this) and more ground pepper.