Summary

Ingredients

• 1 head cauliflower
• 1 onion (s)
• 1 clove garlic
• 1 lemon (s)
• 50 g butter
• 50 g parmesan cheese
• 500 ml vegetable stock
• 1 bunch parsley
• 2 tablespoon olive oil
• salt and pepper
• nutmeg

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Instructions

1. Wash the cauliflower and finely chop the florets, this can also be done with the food processor.
2. Peel and dice onions and garlic. Squeeze the lemon. Wash the parsley, pluck the leaves and chop finely.
3. Heat olive oil in a saucepan and sauté the onions and garlic until translucent. Add the cauliflower and fry for about 5 minutes. Just like with a risotto, the broth should be kept warm in a saucepan. Gradually add the warm vegetable stock and stir constantly. In total, the sotto should simmer for about 20 minutes. Carefully season with lemon juice. Stir in butter and parmesan. Season to taste with salt, pepper and nutmeg.
4. As a little tip, especially if you have to go faster: You can buy good quality herbs, onions and garlic already chopped frozen. A great relief for me in the evenings, especially during the week.
5. I look forward to your photos.