Cauliflower Rice Risotto

• 4 cups cauliflower (about 1 large head chopped semi-fine in processor or by hand)
• 4 ounces neufchatel cheese
• 13 cup romano cheese, grated
• 14 cup chicken broth
• 2 garlic cloves, minced
• 14 cup onion, diced
• salt
• optional add in vegetables, asparagus, peas, red pepper, mushrooms, etc

1. Steam cauliflower on stove top or in microwave until desired softness is reached.
2. (Not too soft!
3. ).
4. Meanwhile, in the bottom of a heavy pot, saute onion until just starting to brown.
5. Add garlic and cook about 30 more seconds.
6. Pour chicken broth over saute and add Neufchatel cheese.
7. Heat until cheese is completely melted.
8. Add steamed cauliflower to creamy sauce and mix to combine.
9. Salt to taste.
10. At the end you can add any other steamed veggies of your choosing!

cauliflower, neufchatel cheese, romano cheese, chicken broth, garlic, onion, salt, red pepper

Taken from www.food.com/recipe/cauliflower-rice-risotto-355543 (may not work)