Brown half of the onion and one clove of garlic in a deep frying pan with a drizzle of extra-virgin olive oil. Add the cauliflower and cook for a few minutes. Add water to cover and continue cooking for another 20 minutes. Season to taste with salt and pepper.
Creamy cauliflower rice
- 400 g cauliflower
- 1 onion
- 2 cloves of garlic
- 60 ml almond milk
- 20 ml Borges extra-virgin olive oil
- 70 g grated Parmesan cheese
- 300 g rice
- 600 ml water or vegetable broth
- Salt and pepper
Step by step
Blend the mixture, add about 20 ml of extra-virgin olive oil and the almond milk, and blend again. Salt to taste and set aside.
In another pan, brown the other half of the onion and a clove of garlic in a drizzle of extra-virgin olive oil. Add the rice and let it cook for a few minutes. Pour in the water or vegetable broth and cook over medium heat, uncovered, for 15-20 minutes.
Remove from the heat, add the cauliflower purée and salt to taste.
Serve topped with grated Parmesan cheese.