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Add cauliflower florets to a food processor and pulse a few times to rice.
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Heat oil in large stock pot over medium heat. Add garlic and shallot. Cook 1-2 minutes.
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Add “rice” & water. Cover, cook 5-7 min. Add stock & milk. Boil, then simmer 5 min. Stir in cheese.
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Stir until smooth. Taste and add salt & pepper as needed. Top w/ cheese, scallions, or bacon. Enjoy!
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1 tablespoon
Extra Virgin Olive Oil
2 cloves, minced
Garlic
1, finely diced
Shallot
1 large head
Cauliflower
1 tablespoon
Extra Virgin Olive Oil
2 cloves, minced
Garlic
1, finely diced
Shallot
1 large head
Cauliflower
2 tablespoons
Water
2 cups
Vegetable Stock
2 cups
Unsweetened Almond Milk (or heavy cream or half-and-half)
8 ounces, shredded
Sharp Cheddar Cheese
To taste
Salt
To taste
Pepper
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