Cheesy No-Rice Risotto
….. Which just so happens to be gluten free I might add.
1 cup riced cauliflower, see NOTE
6 tablespoons milk
1/4 cup shredded Parmesan cheese
2 tablespoon butter or margarine
1/2 teaspoon red pepper flakes
Salt and black pepper to taste
Shredded Cheddar cheese for garnish
Place all ingredients, except Cheddar cheese, in a medium saucepan
over medium heat.
over medium heat.
Stir very well to combine and bring to a boil.
Reduce
heat to low and simmer, uncovered, for about 2 to 3 minutes, while stirring
frequently, or until thickened.
heat to low and simmer, uncovered, for about 2 to 3 minutes, while stirring
frequently, or until thickened.
NOTE: If you can’t find riced cauliflower in your local
supermarket, simply grab a trimmed head of cauliflower and grate it
against the largest holes on your hand-held grater or separate it into
florets and add them to your food processor.
supermarket, simply grab a trimmed head of cauliflower and grate it
against the largest holes on your hand-held grater or separate it into
florets and add them to your food processor.
A few whirls on high and
you have cauliflower rice.
you have cauliflower rice.
Comments are not available on this story. Read more about why we allow commenting on some stories and not on others.
We believe it's important to offer commenting on certain stories as a benefit to our readers. At its best, our comments sections can be a productive platform for readers to engage with our journalism, offer thoughts on coverage and issues, and drive conversation in a respectful, solutions-based way. It's a form of open discourse that can be useful to our community, public officials, journalists and others.
We do not enable comments on everything — exceptions include most crime stories, and coverage involving personal tragedy or sensitive issues that invite personal attacks instead of thoughtful discussion.
You can read more here about our commenting policy and terms of use. More information is also found on our FAQs.
Show less