Rice cauliflower for a gluten-free risotto

By Jim Bailey

This cheesy no-rice risotto just so happens to be gluten free, I might add.

1 cup riced cauliflower, see NOTE
6 tablespoons milk
1/4 cup shredded Parmesan cheese
2 tablespoon butter or margarine
1/2 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 to 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.

Print Friendly, PDF & Email

Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at theyankeechef@aol.com.

RSSComments (0)

Trackback URL

Comments are closed.