Just like rice risotto–only it’s cauliflower!
Servings: 4-6Prep Time: 5 minutes Cook Time: 10-15 minutes
1/2 head fresh cauliflower, roughly chopped
1 tablespoon olive oil
1 tablespoon minced garlic
1 chicken bouillon cube
1/4 cup milk
1 cup water
3/4 cup shredded cheddar
3/4 cup shredded mozzarella
Pulse the roughly chopped cauliflower in a food processor until it resembles short-grained rice. (Don’t over-do it!) Heat olive oil in a large skillet on high heat. Add the cauliflower and minced garlic. Lightly toast over high heat for a few minutes. Turn heat to medium-low. Add the bouillon cube, milk, and water, stirring to dissolve the bouillon. Simmer until the mixture reduces and thickens. Stir in the cheeses. Sprinkle in chives. Serve immediately, or transfer to a casserole dish to reheat just before serving.
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