Cauliflower Risotto

Directions

1. 1
   In a food processor, pulse the cauliflower florets 8 to 10 times, until it resembles small grains of rice.
2. 2
   Heat the olive oil in a large skillet over medium heat. Add the garlic and sweat until translucent, about 4 minutes.
3. 3
   Add the cauliflower and vegetable stock and cook until the cauliflower is softened and enough liquid has evaporated to make the mixture creamy, about 10 minutes.
4. 4
   Stir in the Parmesan and let sit 5 minutes to thicken. Finish by stirring in the chives.