Roasted Cauliflower "Risotto"

Introduce

Chef :

StephieCanCook

Roasted Cauliflower "Risotto"

Just looking for another way to cut down on the carbs in my diet. I wanted something creamy like a risotto to balance the spicy blackened tilapia I was making for dinner. This really hit the spot. I didn't even miss the fact that the rice is missing.

Ingredient

1 medium

head cauliflower

2 tbsp

extra virgin olive oil

1/2 tsp

garlic powder

1/2 tsp

salt

1/4 tsp

ground black pepper

2 tbsp

unsalted butter

4 oz

cream cheese - softened

2 tbsp

milk

2 tbsp

beef stock

2 tbsp

grated parmesan cheese

1/4 cup

fresh parsley - chopped (optional)

Cooking instructions

* Step 1

Preheat oven to 400°F. Line a baking sheet with aluminum foil. Set aside.

* Step 2

Clean cauliflower and cut into large pieces (roughly 2 inches or the size of the largest florets).

* Step 3

Place cauliflower in a large bowl. Sprinkle with garlic powder, salt and pepper. Drizzle with olive oil and toss to coat. Pour out onto lined cookie sheet in a single layer.

* Step 4

Place cauliflower in oven and bake for about 40 minutes, stirring every 10 minutes. It should be fork tender, but slightly firm.

* Step 5

Remove cauliflower from oven, transfer to a cutting board and tent with foil from baking sheet for about 5 minutes.

* Step 6

Remove foil. Chop cauliflower (or pulse in food processor) until it is the size of arborio rice.

* Step 7

Place cauliflower in a medium sauce pan over medium low heat. Add all remaining ingredients except parmesan and parsley. Heat through, stirring constantly until cream cheese is melted.

* Step 8

Stir in parmesan cheese until well incorporated. Taste and adjust seasoning as needed. Add an additional tbs parmesan if desired. Stir in 2 tbs chopped fresh parsley and top with remaining 2 tbs as garnish when serving, if desired.