Having just published an article about cauliflower rice, we’re following up with this recipe for Cauliflower “Risotto.”
This recipe is from Food Player Linda, a freelance chef in Connecticut whose innovative recipes can be found onPlayingWithFireAndWater.com. When we win the lottery, we will retain her to make magnificent meals.
RECIPE: CAULIFLOWER “RISOTTO”
1. MELT the butter in a skillet or large shallow pan over medium-low heat. Stir in the shallots and cook slowly until translucent. While the shallots are cooking…
2. ROUGHLY CHOP the cauliflower into 1″ pieces. Working in 2-3 batches, pulse the cauliflower in a food processor in short pulses, until roughly the size of grains of rice. There will be a combination of very fine pieces as well as larger pieces.
3. TRANSFER the cauliflower into the pan with the shallots and turn the heat up to medium-high. Sauté while stirring, until the cauliflower begins to brown. Season with salt and pepper and add a 1/2 cup of the stock, scraping any browned bits off the bottom of the pan. When liquid has nearly evaporated…
4. ADD another 1/2 cup of stock and turn the heat down until the liquid maintains a slow simmer. Continue stirring occassionaly, adding small amounts of liquid as necessary, until the cauliflower reaches the desired consistency. Remove from the heat. Crumble the cheese over the top and stir in until melted and creamy. Adjust the seasonings to taste and serve.
ANCHOVY PANKO BREADCRUMBS GARNISH
1. COMBINE the breadcrumbs, anchovies and their oil, and the chilies in a food processor; pulse until mixed.
2. HEAT the oil in a frying pan and fry the flavored breadcrumbs, tossing and toasting until golden brown. Set aside until you’re ready to garnish.
†Cherry peppers are mild, as are the larger green Anaheim chiles. The yellow-orange Aji Amarillo and the larger Cayenne chiles
Comments are closed.