# Components:
→ Vegetables
01 - 1 large head cauliflower (about 2 pounds), cut into florets
02 - 1 small yellow onion, finely diced
03 - 3 cloves garlic, minced
04 - 2 tablespoons fresh parsley, chopped, plus extra for garnish
→ Dairy
05 - 3 tablespoons unsalted butter
06 - 1/2 cup freshly grated Parmesan cheese
07 - 1/4 cup heavy cream
→ Liquids
08 - 1/2 cup vegetable broth or chicken broth
→ Seasonings
09 - 1/2 teaspoon sea salt, or to taste
10 - 1/4 teaspoon black pepper
11 - 1/8 teaspoon ground nutmeg, optional
# Directions:
01 - Pulse cauliflower florets in a food processor until finely riced and resembles grains of rice. Set aside.
02 - Heat 2 tablespoons of unsalted butter in a large skillet over medium heat. Add diced onion and cook for 3 to 4 minutes, stirring frequently, until translucent.
03 - Incorporate minced garlic and cook for 1 minute, stirring constantly, until aromatic.
04 - Add riced cauliflower to the skillet. Sauté for 4 to 5 minutes, stirring occasionally, until the cauliflower begins to soften.
05 - Pour in vegetable broth. Season with sea salt, black pepper, and ground nutmeg if desired. Stir well, cover, and let simmer for 5 to 7 minutes or until the majority of the liquid is absorbed.
06 - Lower the heat. Stir in heavy cream and the remaining 1 tablespoon of unsalted butter. Mix until the mixture is creamy.
07 - Gently fold in freshly grated Parmesan cheese until melted and the risotto reaches a creamy consistency, about 2 minutes.
08 - Remove from heat, add chopped parsley, and adjust seasoning with additional salt and pepper as needed.
09 - Transfer to serving plates. Garnish with extra Parmesan cheese and parsley. Serve immediately.
