This luxurious cauliflower risotto is a healthier twist on the classic dish, with the earthy aroma of truffle oil elevating its flavor profile.
Ingredients
- 1 medium head cauliflower
- 2 tablespoons butter
- 2 cloves garlic minced
- 1/2 cup vegetable broth
- 1/4 cup grated Parmesan cheese
- 1 tablespoon truffle oil
- Salt and pepper to taste
- Chopped chives for garnish
Instructions
- Cut the cauliflower into florets and pulse them in a food processor until they resemble rice-like grains.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the cauliflower rice to the skillet and cook for 5-6 minutes, stirring occasionally, until tender.
- Pour in the vegetable broth and continue to cook, stirring frequently, until the cauliflower is creamy and the broth is absorbed.
- Stir in the grated Parmesan cheese and truffle oil. Season with salt and pepper to taste.
- Garnish with chopped chives before serving.
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