Ever since that first time I made cauliflower rice, I’ve been dreaming up new ways to use it. I bought another head of cauliflower and decided to make some sort of cauliflower rice dish to go with our butter bean & kale salad. I stumbled on a recipe for cauliflower rice risotto and was totally sold. And honestly, it is one of the BEST things I’ve made in awhile. So flavorful and deliciously indulgent but not super heavy.
Again, any excuse to use our lemon preserves, so we added some into this recipe as well as a bit of cilantro to round out the flavor a bit more. We also substituted the chicken stock for veggie stock for obvious reasons. Here’s what we did!
- 1/4 cup extra-virgin olive oil
- 1 head cauliflower, grated
- 1 cup onion, diced
- 2 cloves garlic, chopped finely
- 1/4 cup dry white wine
- 1/2 cup veggie stock
- 1/4 cup heavy cream
- 1/2 salted lemon preserve
- 1/4 cup toasted pine nuts
- 1/4 cup freshly grated Parmigiano-Reggiano
- 2 tablespoons parsley, chopped
- 2 tablespoons cilantro, chopped
Preheat the oil over medium heat. Add onion, season with salt and pepper, and sauté until translucent. Add the cauliflower and the garlic, and season with salt and pepper. Sautee for 2 more minutes. Deglaze the plan with white wine and cook, stirring constantly, until the liquid is almost evaporated. Then add the veggie stock and heavy cream and bring to a simmer. Cook until the cauliflower is tender, about 8 minutes. Remove from heat and add the lemon preserve, pine nuts, Parmigiano-Reggiano, parsley, and cilantro.
Thanks again to my friend (and food blogger) Tasha for introducing me to cauliflower rice in the first place. You rock, girl.
Stay Sweaty friends!