In fact, someone asked me if I was sick of eating cauliflower – and I’m not! = I love this thing because it’s so versatile! = I can’t wait to use this amazing vegetable more.
- 1 head Cauliflower
- 2 Leeks, cleaned and hard green part trimmed
- 4 tablespoons Butter, divided
- 8 ounces, weight Baby Bella mushrooms, sliced
- 1 cup Grated parmesan cheese
- ½ cups Chicken broth
- ¼ cups Heavy cream
- Salt and pepper to taste
Cut the cauliflower into florets and put in a food processor. Pulse until the cauliflower resembles rice.
Cut each leek in half lengthwise, then cut into 1/4-inch pieces.
Add 2 tablespoons of butter, the leeks and a little salt to a pan and sauté over medium heat for 5 minutes. Add mushrooms to skillet and sauté for 5 minutes more or until tender. Remove the vegetables from the skillet.
Add the cauliflower, the remaining 2 tablespoons of butter and the salt to the skillet over medium heat. Stir and cover with a lid. Cook until tender, about 8 minutes, stirring occasionally.
Stir in the parmesan, broth and cream to the cauliflower, add the sautéed vegetables and stir to combine. Season as desired!