Cauliflower Risotto With Saffron And Peas

• 1-1/2 cup Vegetable Or Chicken Stock
• 1 pinch Saffron (about 1/2 Teaspoon)
• 1 head Cauliflower (about 5 Cups)
• 1 Tablespoon Extra Virgin Olive Oil, Plus More For Garnish
• 1 Leek, White And Green Part Only, Thinly Sliced
• 3 cloves Garlic, Minced
• 3/4 cups Peas, Fresh Or Frozen
• 1/4 cups Fresh Parsley, Chopped
• 1/2 teaspoons Celtic Sea Salt
• Fresh Pepper
• Freshly Grated Parmesan Cheese

1. Heat stock in a saucepan. Turn off the heat. Add saffron threads and let steep for 30 minutes.
2. Chop cauliflower into small pieces. Add cauliflower to a food processor. Pulse to create a finely chopped cauliflower that resembles a grain, such as quinoa or rice.
3. Heat olive oil in a large saucepan on medium low heat. Saute leeks and garlic for a few minutes, until softened. Add cauliflower, salt and 1 cup of the saffron-vegetable broth. Cook for 15-20 minutes until cauliflower is softened. Add more vegetable broth as it is cooking if the pot starts to get dry.
4. Rinse and drain the frozen peas. Add peas and remaining broth to the cauliflower. Let cook 2 minutes until the peas are heated through.
5. Add parsley and a little fresh pepper. Stir. Taste to adjust salt. Serve in bowls topped with olive oil or Parmesan cheese.

vegetable or chicken, saffron, cauliflower, olive oil, garlic, ubc, salt, fresh pepper, parmesan cheese

Taken from tastykitchen.com/recipes/sidedishes/cauliflower-risotto-with-saffron-and-peas/ (may not work)