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Creamy Cauliflower with Goat Cheese

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I started out making a recipe I found on Tasty Kitchen for a “No Rice Cauliflower Risotto with Parmesan and Black Pepper.”  Right in the middle of the recipe I changed my mind and added goat cheese instead of the Parmesan and Half-and-Half.  I don’t know what came over me but once I tasted the cauliflower, I knew I had to use goat cheese.  This is a very interesting dish that paired well with an easy grilled Dijon pork tenderloin recipe I borrowed from Sommer at A Spicy Perspective.

My husband came in just about the time I finished the cauliflower so I asked him to taste it and let me know what he thought.  He looked at it and asked what it was.  I encouraged him just to taste it and then I would tell him.  At first he thought it might be grits because of the texture, creamy with a little grit.  He finally confirmed that he liked it and asked for more.  If you like cauliflower and want to change-it up a little, this is a nice change from the usual steamed veges we have at our house.
You’ll need a large head of cauliflower, olive oil, a shallot, vegetable stock, goat cheese, parsley, salt and pepper.
Clean and rough chop the cauliflower.
Add the chopped cauliflower to a food processor and pulse.
Process until the cauliflower resembles grains of rice.
It looks just like grits or cream of wheat 🙂
Chop a whole shallot and about 1 tablespoon of fresh parsley.
Preheat a large skillet on medium heat and add 1 tablespoon olive oil.  Saute the shallots until softened.  Add the cauliflower and stir until blended.
Slowly add the vegetable stock, stirring until the cauliflower is tender.
Once the cauliflower is cooked, stir in 4 ounces of goat cheese until melted.
Add the parsley, salt and pepper and serve!
I believe this is a dish you can really play with.
The cauliflower really soaks up the flavors added.
Creamy Cauliflower with Goat Cheese
(adapted from a recipe by A Busy Nest)

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
Salt
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.

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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.

Tricia

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1 Comment

  1. Tanna at The Brick Street Bungalow

    Oooooh, this sounds most interesting, Tricia!! I have steamed the cauliflower and then pulsed it in the processor with parmesan and non-fat half and half. PRETTY GOOD for fake mashed potatoes! LOL! You know when you are dieting you will try some things you might not give a shot otherwise, but we REALLY liked them. <br /><br />I'm thinking I would really like this one, too. Nice creation

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