Ingredients

• 2 cups Cauliflower
• 1 tbsp Extra Virgin Olive Oil
• 1 tbsp chopped Shallots
• 1/2 cup Bouillon Vegetable Broth
• 2 tbsps Heavy Cream
• 2 tbsps Parsley
• 1/2 cup Parmesan Cheese (Grated)

Method

1. Pulse cauliflower florets in a food processor until they are the size of grains of rice.
2. In a skillet over medium heat cook shallots in the olive oil until tender.
3. Add cauliflower and toss to coat; add vegetable stock and cook until tender, about 10 minutes.
4. Add cream, chopped parsley and cheese.
5. Season with salt and freshly ground black pepper to taste.

2016-01-02: Today I tried this recipe for the first time. I will make it again. It's probably a mistake to call it risotto because it lacks the super-creamy texture of good risotto. I had never actually had really good risotto until last week, eating at Edible Canada on Granville Island in Vancouver. My niece had ordered a risotto dish, and it was awesome.

I dislike the "2 cups of cauliflower" direction. How much is that? Hard to say. I guesstimated and then weighed the result, which was 8 3/8 ounces. It was probably a touch too much. Nonetheless, the recipe turned out well tastewise. And I used chicken stock. Who the hell wants vegetarian bouillon?