One-pot creamy cauliflower rice with asparagus

Step 1/4

• 1 shallot
• 1 clove garlic
• 3 stalks green asparagus
• 300 g cauliflower

• cutting board
• knife
• food processor
• large bowl

Peel and finely chop shallots and garlic. Cut green asparagus into bite-size pieces. Cut cauliflower into florets and trim and roughly cut stalk into pieces. Add cauliflower pieces to a food processor and pulse a few times to get approx. rice-size pieces. Work in batches as needed not to overcrowd your food processor and avoid processing the cauliflower too much. Transfer to a large bowl.

Step 2/4

• ½ tbsp butter
• 1 tbsp olive oil
• salt
• pepper
• 30 ml white wine

• pot
• cooking spoon

Warm a pot or a deep frying pan over medium-high heat. Add half of the butter and the olive oil. Add green asparagus and fry approx. 3 min., then remove from the pan and set aside. In the same pan, add shallot and garlic and fry until fragrant. Season with salt and pepper and deglaze with white wine.

Step 3/4

• 200 ml vegetable broth

As soon as the white wine has nearly evaporated, add cauliflower “rice”. Season with salt to release some of the juices, then cook approx. 3 – 4 min., stirring constantly. Add vegetable broth and increase the heat so that almost all the liquid can simmer and evaporate.

Step 4/4

• 50 g mascarpone cheese
• 50 g grated Parmesan cheese
• ½ tbsp butter
• pepper
• lemon zest (for serving)
• almond (toasted, for garnish)
• parsley (for garnish)

Reduce heat again, then stir in mascarpone cheese, grated parmesan cheese, and the remaining butter. Stir to combine. Cook until creamy and the cauliflower is tender, for approx. 7 min. Season to taste with more salt and pepper. Serve immediately with more pepper, zested lemon, toasted almonds, and parsley. Enjoy!

Enjoy your meal!