Tomato Cream Cauliflower Risotto Give dinner a healthier twist with cauliflower rice enveloped in creamy, delicious Rosa sauce. It’s a perfectly satisfying meal for a romantic dinner or any night of the week. Tip: Cauliflower "rice" is often sold with bagged salads and other pre-cut vegetables in the produce department or in the freezer case of the grocery store. You can also prepare your own cauliflower rice by pulsing fresh florets in a food processor until they are broken down into small “rice grains.” 8 Servings 15 minutesPrep Time 16 minutesCook Time print Ingredients Directions Ingredients 1/4 cup Bertolli® Extra Virgin Olive Oil Rich Taste 4 shallots,, finely chopped 1/2 tsp kosher salt 2 lbs cauliflower rice, (about 8 cups) 1/4 cup dry white wine 1 jar (15 ounces) Bertolli® Alfredo with Aged Parmesan Cheese Sauce 1 1/4 cups (1/2 of 24 ounce jar) Bertolli® Traditional Marinara with Italian Herbs & Fresh Garlic Sauce 3/4 tsp finely ground black pepper 1/2 cup thinly sliced chives 1 cup grated Parmesan cheese, divided Directions Step 1: Heat oil in large high-sided skillet on medium heat. Add shallots and salt; cook 3-4 min. or until translucent, stirring occasionally. Add cauliflower; cook 3-4 min. or until heated through, stirring frequently. Step 2: Add wine; stir frequently until liquid is mostly evaporated. Stir in Alfredo and Marinara sauces. Cook and stir 6-8 min. or until cauliflower is just tender. Remove from heat; stir in half the cheese. Step 3: Sprinkle each serving with remaining cheese, pepper and chives before serving. Step 4: Topping suggestions: Crushed parmesan crisps, lemon zest, chopped Italian parsley or basil, toasted pine nuts, or a drizzle of Bertolli® Extra Virgin Olive Oil. Tips: Cauliflower “rice” is often sold with bagged salads and other pre-cut vegetables in the produce department or in the freezer case of the grocery store. Prepare your own cauliflower rice by pulsing fresh florets in a food processor until they are broken down into small “rice grains.” Other great toppings for this risotto include crushed parmesan crisps, lemon zest, chopped Italian parsley or basil, toasted pine nuts or a drizzle of Bertolli® Extra Virgin Olive Oil. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Tuscan Table Fall Get Cooking Alfredo Florentine Lasagna Get Cooking Antipasto Tray Get Cooking Alfredo Primavera Get Cooking Marinade Ratio Get Cooking
