Dr Oz: Carla Hall Cauliflower “Risotto” Recipe

Dr Oz: Carla Hall Cauliflower “Risotto”

Carla Hall literally skipped her way onto Dr Oz’s set to share some of her favorite quick-cooking techniques. It doesn’t have to take hours to put a delicious meal together. Carla first explained that a secret to quick and healthy cooking, is to use vegetables instead of a grain. For example, her Cauliflower “Risotto” comes together a lot faster than traditional risotto would. She also made a point to say, because this recipe calls for pine nuts, when cooking nuts, they roast in three stages: not done, not done, burnt. So be sure to keep an eye on them!

To find out how to put your own version of this recipe together, click next page.

Dr Oz: Carla Hall Cauliflower “Risotto” Recipe Ingredients

• 1 head cauliflower – grated or cut into 1/4-inch pieces
• 2 cloves garlic – chopped
• 1/2 C chicken stock + more as needed
• 2 tsp lemon zest
• 1/4 C freshly grated Parmigiano-Reggiano
• 1/4 C extra-virgin olive oil
• 1 C onion – dived
• 1/4 C dry white wine
• 1/4 C heavy cream
• 1/4 C toasted pine nuts
• 2 tbsp parsley – chopped

Dr Oz: Carla Hall Cauliflower “Risotto” Recipe Directions

1. Preheat the oil in a large, high-sided saute pan over medium heat
2. Add the onion, season with salt and pepper, and cook until translucent
3. To the same pan, add the cauliflower and garlic
4. Season with salt and pepper then saute for two more minutes
5. Deglaze the pan with white wine and cook, stirring constantly, until the liquid has almost evaporated
6. Add the heavy cream and chicken stock and bring to a simmer
7. Cook for 6-8 minutes, until the cauliflower is tender
8. Remove from the heat and add the lemon zest, Parmigiano-Reggiano, pine nuts, a drizzle olive oil, and parsley