CAULIFLOWER 'RISOTTO'

CAULIFLOWER 'RISOTTO' image

Yield 6-8 big eaters

Number Of Ingredients 5

2 heads of cauliflower
2 tablespoons chopped garlic (add more if you like)
4 oz unsalted butter
8 oz cream cheese, softened, cut into cubes
Salt and pepper for seasoning

Steps:

Chop all the florets off the cauliflower and cut the thick white stock into small cubes. Steam all together untill cauliflower is tender with a fork/skewer. Cook garlic slowly in butter untill garlic is fragrant. Transfer cooked (and hot) cauliflower to kitchen aid mixer. Add butter/garlic mixture. Turn on kitchen aid to 2 or 3 and add half the cream cheese, when brought together, add other half. Season with salt and pepper. Serve while still hot or you can heat it back up in a sautee pan. If you would like it looser, add more butter and less cream cheese.