My husband is back on the low carb diet so I am back to being creative with cauliflower. This hand mashed cauliflower has the same texture and flavors of a risotto without the rice and carbs. I don’t even think my kids noticed the difference.
Parmesan and Cauliflower “Risotto”
1 head cauliflower cut into florets
1/2 c ricotta cheese
3 T- 1/4 c cream
1/4 cup shredded parmesan
juice of 1/2 lemon ( about 2 T)
salt and pepper
Steam or cook cauliflower until fork tender. Drain excess water, Add to a med sized pot and hand mash with a potato masher. Add ricotta, lemon juice, cream (start with 3 T and add more if needed) stir in Parmesan cheese and add salt and pepper to taste. Heat over low until heated through.
Here is a close up of the texture. If you prefer a puree of cauliflower instead just add to a food processor or blender and pulse until smooth.
