Carla Hall's Cauliflower "Risotto"

How does Carla Hall, cohost of ABC's The Chew, respond to skeptics who say "you're sacrificing flavor and nutrition in a meal this fast"? She shows them a recipe like this one—a cauliflower risotto with onions, garlic, Parmesan, white wine, lemon zest, and pine nuts. If that skeptic is you, taste this risotto and see if it doesn't change your mind.    

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1/4 cup Extra-virgin olive oil (plus more)
1 head Cauliflower (grated or cut into 1/4 inch pieces)
1 cup Onion (diced)
2 Cloves garlic (chopped)
1/4 cup Dry white wine
1/2 cup Chicken stock (plus more as necessary)
1/4 cup Heavy cream
2 tsp Lemon zest
1/4 cup Toasted pine nuts
1/4 cup Freshly grated Parmigiano-Reggiano
2 tbsp Parsley (chopped)

Preheat the oil in a large, high-sided sauté pan over medium heat. Add the onion, season with salt and pepper, and sauté until translucent. To the same pan, add the cauliflower and the garlic, season with salt and pepper, and sauté for 2 more minutes.

Deglaze the pan with white wine and cook, stirring constantly, until the liquid is almost evaporated. Add the chicken stock and heavy cream and bring to a simmer. Cook for about 6 to 8 minutes, until the cauliflower is tender.

Remove from heat and add the lemon zest, pine nuts, Parmigiano-Reggiano, parsley and a drizzle of olive oil. Enjoy!

*Tip: Serve this as a side dish in place of high-caloric risotto dish.

Recipe adapted from The Chew Approved: The Most Popular Recipes from The Chew Viewers.