The Pioneer Woman Tasty Kitchen
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No Rice Cauliflower Risotto with Parmesan and Black Pepper

4.60 Mitt(s) 5 Rating(s)5 votes, average: 4.60 out of 55 votes, average: 4.60 out of 55 votes, average: 4.60 out of 55 votes, average: 4.60 out of 55 votes, average: 4.60 out of 5

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Level: Easy

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Description

When pulverized, cauliflower resembles rice, making this risotto a perfect low carb alternative.

Ingredients

  • 1 head Cauliflower, Roughly Chopped
  • 1 Tablespoon Olive Oil
  • 1 whole Shallot, Minced
  • ½ cups Vegetable Stock
  • 2 Tablespoons Half-and-half
  • ¼ cups Parmesan, Grated, Plus More For Shaving
  • 1 Tablespoon Italian Parsley, Chopped
  • Sea Salt And Black Pepper To Taste

Preparation

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.

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5 Reviews

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Jenelle Miller on 9.3.2016

This was good and tasty. I would say I had to use my imagination to pretend it was risotto, but it was good. :)

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sec1222 on 3.8.2011

Made this last night with some grilled chicken–it was a great side dish and so easy to make too!

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Mummy Is Cooking on 6.20.2010

This was absolutely delicious. I added a splash of white wine in with the stock and served it with steak. i could eat it every day!

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carolinakate02 on 6.10.2010

Great way to cook cauliflower. The taste wasn’t terribly close to risotto but its much easier to make and healthier too. My husband loved it.

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Christina on 6.8.2010

Everyone in my house is on South Beach, so this was a great way for us to have risotto without cheating on the diet. This dish tasted amazing and is a great substitute if you are attempting to go low-carb or just want comfort food without the guilt. It’s definitely going into the rotation. We are also considering adding spinach next time.

I will say, though, that we had to use a bit more broth and cook it for longer than expected. But it was definitely worth the wait.

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