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Cauliflower Risotto Recipe

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This recipe for Cauliflower Risotto, by , is from The Secret Recipes of the Steenberge Sisterhood, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gretchen Dahlkemper
Added: Monday, June 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
One head of cauliflower
I qt. heavy cream
1 pt. 2% milk
1/4 c. butter
I bag shredded mozzarella
salt and pepper to taste

Directions:
Directions:
Finely chop cauliflower to the consistency of risotto.
Steam until halfway cooked. Mix heavy cream and milk
Soak cauliflower at least one hour (can sit overnight)
Heat butter in skillet. Add chopped cauliflower and cream mixture. Heat until boiling and soft. Reduce heat and add cheese. Season with salt and pepper to taste.

Personal Notes:
Personal Notes:
This recipe was taught to me by a French chef, so measurements and the final product are done solely by taste! Enjoy!
P.S. For low fat version, refer to my mother.

 

 

 

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