Introduction: Cauliflower Risotto

About: engineer, foodie, artist
My whole life, I've hated cauliflower in all it's forms, so much that I even tried to put it in a pastry.  I hate wasting food, and if I was not planning to eat the vegetable, I at least wanted to mask the flavor as much as possible so that it would not go to waste.

HOWEVER, I've discovered the only way I can eat and enjoy it.  Which is why I would like to share with all who hate it, so they can GIVE CAULIFLOWER A SECOND CHANCE

I would like for you to know that this Cauliflower Risotto is a faux Risotto, since it contains no rice.  Still, it should not be a reason to deter you from trying it.  ALSO, this is low carb, so you can now give yourself a pat on the back!

  • Cauliflower head
  • Parmesan Cheese (1/4 cup per head: flaked or shredded)
  • Salt to taste (1/2 tbs per cauliflower head recommended)
  • 2 Garlic Cloves
  • 2/3 cups of olive oil per Cauliflower head
  • 2 tbs of Butter per Cauliflower head

Step 1: Wash, Cut, and Grind

  1. Cut the stems off of the Cauliflower florets.
  2. Place pieces in a bowl.
  3. In a food processor, or mini food processor (approx. $50) grind the florets till they become grainy.  Continue to do this for all the florets.

Step 2: COOK

  1. Pour the oil into large skillet, and brown the garlic cloves. 
  2. Add the cauliflower to and stir fry.  
  3. Add butter.
  4. Add Salt.
  5. Add Parmesan Cheese.

Cook approximately 15 minutes per cauliflower head.

Step 3: EAT and ENJOY

Serve and Enjoy.