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1 head cauliflower, roughly chopped
1 tablespoon olive oil
1 whole shallot, minced
3/4 cup vegetable stock
4 ounces goat cheese
1 tablespoon Italian parsley, chopped
Freshly ground black pepper
Add the chopped cauliflower to a food processor and pulse. Continue until the cauliflower resembles grains of rice. Warm a large skillet over medium heat. Add the olive oil and shallots. Saute until shallots are tender. Add the cauliflower and stir until well blended. While stirring, add a little vegetable stock and cook until evaporated. Add more stock and continue until all broth is incorporated. Cook until the cauliflower is tender. Remove from heat and add the goat cheese, salt and pepper. Stir in the parsley and serve.
Thanks so much for stopping by! I’m heading to the grocery store to get ready for a weekend of cooking, photography and blogging (and laundry, and paying bills and yard work.) I’m excited about pie No. 40 so please stop by on Monday to see what’s next!
Have a great weekend.