Baked Cheesy Cauliflower "Risotto"
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
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2 heads cauliflower
2 sticks butter -- softened
5 ounces boursin cheese -- Garlic & Herb
1 tablespoon garlic -- minced
4 cups asiago Cheese -- shredded
Make cauliflower "rice": Cut cauliflower into florets and run through
shredder disc of food processor. You can use the stems as well for this
purpose. Microwave cauliflower "rice" until tender in 5-minute intervals,
stirring after each interval, 15-20 minutes or to desired consistency.
Place "rice" in a fine-meshed sieve in the sink and press down on it with a
bowl that fits inside the sieve, forcing liquid out of the "rice". Stir
"rice" and press again. Repeat several times until as much liquid as
possible is forced out.
Place "rice" in a large casserole dish. Stir in butter, Boursin, garlic and
approximately 2/3rds of the asiago cheese. Smooth casserole down, and
sprinke remaining asiago over the top. At this point the casserole may be
refrigerated to finish later.
Preheat oven to 300 degrees. Bake covered casserole for 30 minutes, then
uncover and bake for an additional 30 minutes. If casserole has been
refrigerated, bake covered for 45 minutes, then uncovered for 30 minutes.
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Per Serving (excluding unknown items): 648 Calories; 62g Fat (84.5% calories
from fat); 21g Protein; 4g Carbohydrate; 1g Dietary Fiber; 178mg
Cholesterol; 1400mg Sodium. Exchanges: 3 Lean Meat; 1/2 Vegetable; 10 1/2
Fat; 0 Other Carbohydrates.
NOTES : This casserole would be lovely with chopped cooked chicken, turkey
or ham in it.
Cream cheese could be substituted for the Boursin. Other cheeses, such as
cheddar, could be substituted for the Asiago. Crispy crumbled bacon over
the top would be lovely.