Ingredients:
1 head of cauliflower
1 10oz package of mushrooms(I used white) roughly chopped
1 medium shallot chopped
2 cloves of garlic chopped
2 cups of chicken broth
1/4 cup white wine
Olive oil
Salt, pepper, parsley
Instructions:
Lightly chop the cauliflower and then place, in two batches, into the food processor and pulse several times to "rice" the cauliflower.
In a large sautée pan, pour a little olive oil and add the shallots, mushrooms and garlic. Stir so they don't burn. Meanwhile get the broth warmed in a pot. When mushrooms are broken down, add white wine. Allow the wine to simmer and then add the riced cauliflower and stir. Slowly add 1 ladle of broth to the pan, until it absorbs. Continue to do so until the broth is completely added to the pan one ladle at a time. It should take about 20-30 minutes. Once all the liquid is absorbed, continue stiring until it tightens up. Sprinkle with parsley and serve!
(To beef it up, I added some grilled shrimp. For extra flavor you can sprinkle some parmasian cheese or truffle oil on top.)
Here is the original recipe:
