Thursday, February 16, 2012

Parmesan Faux-sotto

I recently discovered "rice" made from cauliflower. I used it in my Chicken Tikka Masala recipe with great success. I started thinking about what other dishes I could make with "rice". I could try making Chinese fried rice, or jambalaya...how about sushi? I wonder if there is a way to make cauliflower rice sticky enough to make rolls with dried seaweed and raw fish?

Or I could make it easy on myself and try a basic risotto with parmesan.

I found my creative cooking streak and here is what I came up with. My very own low carb version of basic parmesan risotto.

I do hope you like it!

Okay, so it doesn't look that special or even that appetizing, but trust me...it's good! 


Parmesan Faux-sotto
For a side dish, makes about 6 servings. For a main course, about 3 to 4. 

For the parmesan sauce: 

4 tablespoons of organic, unsalted butter
4 garlic cloves minced or pressed 
1 cup freshly grated parmesan cheese (I use the large grate) 
1 cup organic heavy whipping cream
1/4 cup white wine
Salt to taste 
White pepper to taste (black is fine, too) 

Melt the butter in a sauce pan. Add the garlic. 
Sauté the garlic for about 2 minutes, until fragrant. 
Add 1/4 cup organic heavy whipping cream and, using a whisk, blend over medium heat.
When the mixture starts to steam a little, add a handful of the fresh grated parmesan. 
Whisk the cheese into the cream mixture. When it's melted, add a little more cheese and a little more cream. Continue doing this until you've added all the cream and cheese. Pour in the wine and continue to stir with your whisk. You should have a creamy cheese sauce by now. You can turn the heat on low and let it sit, stirring occasionally, while you make the faux-sotto. 

For the faux-sotto: 

One cauliflower head, rinsed, and grated on a cheese grater - I use the largest grate. 
2 tablespoons olive oil
Salt and pepper to taste (I like white pepper) 

Heat olive oil in a large sauté pan over medium high heat.When the oil starts to glisten, add the cauliflower, salt and pepper. Sauté the cauliflower for about 5 to 7 minutes over medium heat. Stirring occasionally. When the cauliflower is cooked to your desired doneness, transfer to a serving bowl. Pour the sauce over the cauliflower and mix well. 

And there you have your very own, almost carb-free, very satisfying and full-of-flavor faux-sotto. Just imagine the possibilities: 

~ Add your favorite mushrooms 
~ Sauté sliced prosciutto and add to the cauliflower along with some chopped, cooked asparagus
~ Add chopped chicken breast for an Alfredo chicken faux-sotto
~ Pesto! Pesto! 
~ Baby artichokes and onions 

What other variations of faux-sotto can you think of? 


Adrienne 




3 comments:

lowcarbhighstyle said...

This looks AMAZING!! Thanks!

~ B. said...

Oh yum!!! I love anything with parmesan! I just picked up a jar of premium, aged and imported parmesan earlier this week and I could just eat it straight from the jar!!! I will definitely have to try this recipe! :D

Rebekah said...

Oh yes - I have all the ingredients to make this!!! I do miss risotto, and I used to make a mean one. Yet another recipe from Adrienne to test!