Cauliflower Risotto

The picture rivals that of the Apple Cinnamon N'Oatmeal for its ability to be unattractive but yet MORE than delish! If you can have dairy, you must.have.this! Goes well with just about anything - heck i ate a bowl of it alone! I'd like to apologize for the picture and you can thank me for this yummy creamy cheezy goodness in advance :)

Cauliflower Risotto

Ingredients

1 head cauliflower, riced

2 Tbsp olive oil

2 Tbsp butter

1/2 onion, finely chopped

1 cup grated parmesan cheese

2 cloves garlic, minced

½ C dry white wine (optional but I wouldn’t leave it out)

1/2 cup coconut milk

1 C chicken broth

1/2 cup roughly chopped fresh parsley

Sea salt & fresh ground pepper

Directions:

Heat olive oil in a large skillet over high heat. Add the onion and cauliflower, stirring, until the onion is translucent, about 3 minutes. Add the garlic and cook, stirring, 2 minutes. Add the wine  and cook, stirring, until evaporated, 1 to 2 minutes. Add the broth, coconut milk and 1 teaspoon salt; Bring to a boil then add the butter, cheese and parsley, stirring vigorously until the risotto is creamy, 1 to 2 minutes.