TwoFaced: Cauliflower

"TwoFaced Tuesdays" is a joint venture between CupcakesOMG! and Jenna from The Paleo Project. Each week, we select one secret ingredient and put our own paleo spin on it. You can catch up on the entire series here. Also, if you have any special ingredient requests, you can always tweet us (@CupcakesOhMG and @ThePaleoProject) using the hashtag #TwoFacedTuesday.

You know what's delicious? Risotto.

You know what's less delicious? Cauliflower. That is to say, the way in which most people prepare cauliflower--steamed.

Throughout the past year, I've made it my personal mission to reinvent the reject vegetable. I've made it into soup, pizza, breakfast, and a barbecue side dish, and, to quote Madonna "do you think I'm satisfied?"

No, of course not. It's this pursuit of absolute perfection that I know brings you back time and time again. So, if we go back to the first thought of today's post, risotto. It's literally one of my all-time favorite dishes. And so, here we are, talking about cauliflower and its versatility. I've seen a variety of recipes for cauliflower rice, but never one for cauliflower "risotto", or "faux-sotto", as I will undoubtedly refer to it from now on, but I thought "hey, if it can be made into rice, then why not risotto?"

Answer: Because cauliflower doesn't contain the starch that rice does, necessary for the creaminess risotto is known for.

But listen, even though this recipe won't fool someone into thinking they're eating risotto, it will absolutely convince someone that cauliflower is effing delicious.

Because when you mix onion, peas, mushrooms, and parmesan cheese with anything, it's impossible to not be effing delicious!

So, I guess what I'm saying is, if you make this and don't like, well then screw you!!! I worked hard on this. What did you do this weekend???

For less yelling, make sure to see what Jenna did with her interpretation of cauliflower!

Cauliflower Risotto/Faux-sotto

Makes about 4 servings

• 1 head cauliflower, "riced" in a food processor or grated
• 1/2--1 cup chicken broth
• 1 small yellow onion, diced
• 1 Tbsp. olive oil
• 1 clove garlic, minced
• 1/4 cup frozen peas
• 1/4 cup fresh mushrooms
• 1/4 cup shredded parmesan

1. In a medium pot, saute onion and garlic in olive oil until translucent.

2. Add cauliflower rice to the pot and toast it for about a minute with the onion and garlic.

3. Add about 1/3 cup of chicken stock, stirring well. Allow to evaporate and soak in as much as possible. (This won't absorb entirely, but it's important for getting the texture right.)

4. Continue to add as much liquid as possible until the cauliflower won't absorb any more liquid. 

5. When it seems done (about 15-20 minutes), use a ladle to remove the excess liquid. 

6. Add peas and mushrooms.

7. Add cheese and season with salt and pepper to taste. Serve immediately.