Creamy Cauliflower Risotto

Step 1

Add the olive oil to the pan, then melt the butter into the oil over medium heat and give it a swirl to combine. Add the minced garlic to the pan and saute for about 1 minute or until the garlic is fragrant, not burnt. Add the dried herbs to the pan, then add the wine to deglaze it. Simmer the wine for 2 - 3 minutes.

Step 2

Add the riced cauliflower to the pan and stir well to coat and combine with all the yummy flavors. Simmer the cauliflower in the wine for 2 - 3 minutes over medium heat. Add the broth to the pan and stir. Simmer the cauliflower over medium heat, stirring often, for about 20 - 25 minutes or until most of the liquid has evaporated and the cauliflower is tender.

Step 3

Stir in the heavy cream and bring to a simmer and keep at a simmer for 5 - 8 minutes or until the cream begins to thicken. Reduce the heat if needed to keep it at a simmer. Turn the heat to low and add the grated parmesan cheese to the pan, 1/2 a cup at a time, and stir well to combine. Remove from heat.

Step 4

Do a taste test and season with salt and pepper if desired. You can also stir in a little cayenne pepper or crushed red pepper to make it a little spicy. Garnish with parmesan and chopped fresh herbs if you have them. Serve hot and enjoy!