Description
This Creamy Cauliflower Risotto proves that comfort food doesn’t have to be complicated. It’s simple, flavorful, and feels just a little bit special — the kind of recipe you’ll find yourself making again and again.
Ingredients
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3 tablespoons butter
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1 shallot, minced
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1 clove garlic, minced
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16 ounces riced cauliflower (about 1 head)
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1/2 cup heavy cream
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1 cup shredded Parmesan
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1/2 teaspoon salt
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1/2 teaspoon cracked pepper
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2 tablespoons chopped parsley or sliced green onions
Instructions
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- In a large skillet over medium heat, melt the butter.
- Add the minced shallot and cook for 2–3 minutes, until softened and fragrant.
- Stir in the garlic and cook for about 30 seconds, just until fragrant.
- Add the riced cauliflower and sauté for 5–7 minutes, stirring often, until it becomes tender.
- Pour in the heavy cream and stir to combine. Let it gently simmer for 2–3 minutes.Stir in the Parmesan, salt, and pepper. Cook another 1–2 minutes, until everything is creamy and well combined.
- Remove from heat and sprinkle with chopped parsley before serving.
Notes
Make it extra rich:
- Add an extra tablespoon or two of Parmesan right before serving.
- Add protein: Stir in cooked chicken, shrimp, or crispy bacon.
- Veggie upgrades: Mushrooms, spinach, or roasted asparagus are great additions.
- Consistency control: If it gets too thick, just add a splash of cream or milk to loosen it up.