Cauliflower Risotto

Recipe by Cook's Hideout

Creamy and delicious Cauliflower Risotto -- a lighter and healthier option to traditional rice based risotto but with the same delicious flavors.

Ingredients

• 4 cups Grated Cauliflower (About 1 medium-large cauliflower grated on a box grater)
• 1 large onion (finely chopped)
• 2 garlic cloves, finely mined
• ½ cup Green Peas (fresh or frozen)
• 2 tbsp olive oil
• ⅔ cup Vegetable broth/ stock
• ¼ cup heavy cream
• 2 tbsp Parmesan cheese (grated)
• ¼ tsp red chili flakes
• 1 tsp lemon zest
• to taste Salt Pepper

Method

1. Heat oil in a large saute pan. Add crushed red chili flakes, onion and garlic. Cook till the onions turn translucent, about 3~4 minutes.
2. Next add the grated cauliflower and saute for 3~4 minutes.
3. Stir in the stock and simmer the mixture until cauliflower is completely cooked through, about 8~10 minutes.
4. Next add the heavy cream and simmer till the mixture thickens slightly. Stir in the green peas and cook for a few minutes.
5. Finally add salt and pepper, Parmesan cheese and lemon zest. Serve hot!!

View the recipe instructions at Cook's Hideout