3cupschicken stock(sub vegetable stock for vegetarian)
6ozBaby parmesan cheese, gratedyou can substiture Asiago (do not use the aged dry parmesan)
fresh dill weed or parsely choppedfor garnish
Melt2 Tbsps butter in a large sauce pan that will be large enough to hold the finished dish.
Add the onion and sauté over medium heat about 5 minutes. Add the garlic and cook another 2 minutes. Add the rice and cook another 3 minutes or so til rice is coated with butter and a bit toasty.
Add the wine and stir until it evaporates and/or is absorbed by the rice. This will take only a couple of minutes.
Add the chopped cauliflower and 1 cup of chicken stock. Allow it bubble until absorbed – about 8 minutes. Add another cup of stock and cook a further 8 minutes or so. Add the final cup of stock and cook another 8 minutes or so.
Add the last 2 Tbsps butter and the cheese and stir over medium heat until it is melted and creamy.
Taste to adjust salt and pepper seasoning to taste. (I don’t typically add any of either).