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.
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.
Cooking Instructions
- 1
Preheat oven to 400°F. Line a baking sheet with aluminum foil. Set aside.
- 2
Clean cauliflower and cut into large pieces (roughly 2 inches or the size of the largest florets).
- 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.
- 4
Place cauliflower in oven and bake for about 40 minutes, stirring every 10 minutes. It should be fork tender, but slightly firm.
- 5
Remove cauliflower from oven, transfer to a cutting board and tent with foil from baking sheet for about 5 minutes.
- 6
Remove foil. Chop cauliflower (or pulse in food processor) until it is the size of arborio rice.
- 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.
- 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.
- 9
Serve with any main dish you would normally have with risotto, or even mashed potatoes. Enjoy!
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