Creamy Spicy Cauliflower “Risotto”

1 Review
Courtesy of Taste of Home
  • Prep 15 m
  • Cook 20 m
  • Total 35 m
Servings: 4

Ingredients

  • ½ cup Hidden Valley® Buffalo Ranch®
  • 3 tablespoons extra-virgin olive oil
  • 1 cup chopped red onion
  • 3 garlic cloves, minced
  • 1 head (2 lbs.) cauliflower, core removed and finely chopped
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Directions

  1. 1. Heat the oil in a large skillet over medium-high. Add the onion and garlic; cook, stirring occasionally, until slightly softened, 3–4 minutes.
  2. 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.
  3. 3. Stir in the cheese and cook 1 minute.
  4. 4. Remove from the heat and stir in the dressing and parsley.
  5. 5. Serve hot. 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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