Serve up some Cheesy No-Rice Risotto ... which just so happens to be gluten free I might add.
Cheesy No-Rice Risotto
1 cup riced cauliflower, see NOTE
6 tablespoons milk
¼ cup shredded Parmesan cheese
2 tablespoon butter or margarine
½ teaspoon red pepper flakes
Salt and black pepper to taste
Shredded Cheddar cheese for garnish
Place all ingredients, except Cheddar cheese, in a medium saucepan over medium heat. Stir very well to combine and bring to a boil. Reduce heat to low and simmer, uncovered, for about 2-3 minutes, while stirring frequently, or until thickened.
NOTE: If you can’t find riced cauliflower in your local supermarket, simply grab a trimmed head of cauliflower and grate it against the largest holes on your hand-held grater or separate it into florets and add them to your food processor. A few whirls on high and you have cauliflower rice.
The Yankee Chef Jim Bailey is a third-generation chef, food columnist, cookbook author and food historian. Bailey lives in Maine with his wife and four children.