Creamy Spicy Cauliflower “Risotto”
- Prep: 15 min
- Cook: 20 min
- Total: 35 min
- Servings: 4
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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
2 tablespoons chopped fresh parsley
Step 1Heat the oil in a large skillet over medium-high. Add the onion; cook, stirring occasionally, until slightly softened, 3 to 4 minutes.
Step 2Stir 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.
Stir in the cheese and cook 1 minute. Remove from the heat and stir in dipping sauce 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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