- 1 large head of cauliflower, shredded into little rice sized pieces (or buy it pre crumbled if you want!)
- 3 tbsp butter
- 1/4 or less of a good, slightly stale loaf of bread, crumbled into small pieces
- 1 tbsp fresh thyme leaves
- 1 tbsp grated lemon zest
- 1/4 cup finely chopped shallots
- 1 1/4 cup veggie broth
- 3/4 cup whipping cream
- 2 cups shredded fontina cheese (parmesan will also work)
- About 1 1/2 tsp. white truffle oil (optional)
- About 3/4 tsp. kosher salt
- 1/2 tsp. pepper
1. Chop and then process your cauliflower into tiny rice like florets. Cut it into chunks and then just food process the chunks until they look like rice. And set aside.
2. If your bread is pretty stale, break it up into chunks and then put it in the food processor for a bit with a little liquid (you can use water or even some of the veggie broth) – process it until its in little pieces
3. In a frying pan, melt 1 tbsp. butter over high heat and add the bread crumbs. Cook the bread crumbs in the butter, stirring, until toasted, about 3 minutes. Add fresh thyme leaves, lemon zest and a little salt and pepper (to taste) and toss to combine. Pour into a small bowl. Rinse the pan.
4. Add remaining 2 tbsp. butter, the cauliflower, shallots, and 1 1/4 cups broth to same pan. Cover and cook over high heat, stirring often, until cauliflower is just tender, 3 to 4 minutes. Uncover and cook, stirring often, until liquid is absorbed, 8 to 10 minutes.
5. Stir in the cream and heat until boiling. Once boiling, remove it from the heat and sprinkle with cheese and truffle oil (if you’re using it), and stir until the cheese is melted. Season with salt and pepper.
6. Spoon the bread crumb mixture into the risotto
I served with some roasted green beans – the perfect compliment to this decadent and delicious meal!
Stay sweaty friends!