Serves
6
INGREDIENTS
- 1 head cauliflower cut into large florets
- 2 lbs roughly chopped / sliced mushrooms
- 1tbsp extra virgin olive oil
- 1 pcs small diced vidalia onion
- 1 pc smashed & chopped garlic clove
- 1/4 cup white wine
- 1-2 cups low sodium chicken stock
- 1 tbsp chopped thyme
- 1/2 tbsp chopped rosemary
- 1/2 chopped tarragon
- 1 tbsp chopped chives
- 1/2 cup grated parmesan reggiano
- 1 tbsp cold butter
METHOD
- In a food processor, add cauliflower and process until “rice” forms. Transfer to a bowl and set aside.
- Preheat a large non-stick skillet (high heat). Add extra virgin olive oil and sauteed mushrooms with a pinch of fresh thyme & rosemary and kosher salt. Cook until caramelized and golden brown in color. Transfer to a bowl.
- Return skillet to a medium heat and swirl oil to coat. Add diced onions and garlic, remaining rosemary & thyme, and saute until translucent, stirring occasionally.
- Add cauliflower rice and de-glaze with white wine. Reduce.
- Add chicken broth and cook until cauliflower has softened, but is still slightly firm (3-4 minutes).
- Add the mushrooms back to the pan and, on low heat, add the parmesan, cold butter, and tarragon.
- Serve with a sprinkle of fresh chives and more parmesan to top.
