Quick cauliflower risotto

Grate cauliflower in the size of rice (use the large holes on a regular grater)

Put some butter in a pan and add in the “rice”. Add a dash of cream or a splash of water (1 tbsp) – just so that the rice is somewhat moist together with some philadelphia cheese (1 heaped table spoon per portion rice). Bring to simmer gently in the pan while stirring, add some pepper and some (or a lot) chopped fresh parsley and finally stir in some grated parmesan just before serving (or other seasoning, like dijon mustard etc.). The cooking process should only take maximum 5 minutes.

Here I have added some walnuts and serve with fried pork tenderloin with some lemon.

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