Ingredients
- 1 large head cauliflower
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1/2 cup vegetable broth
- 1/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Chop the cauliflower into florets and pulse in a food processor until it resembles rice.
- Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic; sauté until translucent.
- Add the riced cauliflower to the skillet, stir in vegetable broth, and cook until the cauliflower is tender, approximately 20 minutes. Stir in heavy cream and Parmesan cheese until creamy. Season with salt and pepper.
- Remove from heat, stir in chopped parsley, and serve warm.