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Creamy Spicy Cauliflower “Risotto”

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 4

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Rated 4.8333/5 based on 6 customer reviews

Courtesy of Taste of Home

Ingredients (8)

3 tablespoons extra-virgin olive oil
1 cup chopped red onion
1 head (about 2 pounds) cauliflower, core removed and finely chopped
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
⅓ cup grated Parmesan cheese
½ cup Hidden Valley® Buffalo Ranch®
2 tablespoons chopped fresh parsley

Steps (3)

Step 1
Heat the oil in a large skillet over medium-high. Add the onion; cook, stirring occasionally, until slightly softened, 3 to 4 minutes.
Step 2
Stir in the cauliflower and cook 5 minutes. Add 1/2 cup water, salt and pepper; cook until the cauliflower is tender but not mushy, stirring occasionally, 10 minutes.
Step 3

Stir in the cheese and cook 1 minute. Remove from the heat and stir in dressing and parsley; serve hot.
Make Ahead Tip: Can be made up to 1 day ahead and reheated in a skillet over medium heat.

For safe meat preparation, reference the USDA website.

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Reviews
(6)

Write a review

Rated 5 out of 5 by mjrudy from great carb sub great way to substitute carbs in a recipe!!!!!!!!!!

Date published: 2020-03-21

Rated 5 out of 5 by sarahme from simply delish This was so good. Almost creamy very flavorfull and wonderful with the cauli

Date published: 2019-08-15

Creamy Spicy Cauliflower “Risotto” Reviews - page 2