My family loves this dish, which I serve on holidays and special occasions, but they don’t realize they’re eating cauliflower. I use extra garlic and, since we’re Italian, add freshly grated Parmesan cheese, but you can certainly omit the cheese if you wish!
我家人很爱这道菜，我一般会在节假日或者特殊的日子做，但是他们都不知道他们在吃花菜。我用大蒜和新鲜的帕尔玛奶酪，但是如果你不想用奶酪你也可以忽略~
PREP TIME: 15 MINUTES
准备时间：15分钟
COOK TIME: 20 TO 25 MINUTES
烹饪时间：20-25分钟
SERVES: 4
4人份
材料：
1 head cauliflower, cut into florets
1只花菜，切成小块
3 tablespoons olive oil
3汤匙橄榄油
4 cloves garlic, minced
4瓣儿蒜，切碎
1½ teaspoons sea salt
1.5茶匙海盐
¾ teaspoon freshly ground black pepper
3/4茶匙新鲜黑胡椒
¾ cup (185 ml) low-sodium chicken broth
大约185毫升低钠鸡汤
4 tablespoons unsalted butter or ghee
4汤匙无盐黄油或者酥油
¼ cup (65 ml) coconut cream or heavy cream
65毫升的椰奶油或者多脂奶油
¼ cup (25 g) freshly grated Parmesan cheese (optional)
25克新鲜磨碎的帕尔玛干酪（可选）
Fresh parsley, for garnish
新鲜欧芹，装饰用
步骤：
Using a box grater or the grater disk of a food processor, shred the cauliflower florets to make them the size and shape of rice grains.
用一个刨丝器把花菜磨碎，磨成米粒大小。
Heat a Dutch oven over medium heat, then add the olive oil.
中火加热煎锅，加入橄榄油。
When hot, add the cauliflower, garlic, salt, and pepper. Cook for 3 minutes, stirring gently with a wooden spoon. Stir in the chicken broth and cover.
当油热了的时候，加入花菜、大蒜、盐和黑胡椒，炒3分钟，用木勺子慢慢搅拌翻转，然后把鸡汤拌入，盖上盖子。
Reduce the heat to medium-low and continue to cook for 12 minutes, gently stirring occasionally.
减小火力到中低火，继续煮12分钟，时不时搅拌一下。
Remove the lid and add the butter and cream. Cook for another 5 minutes, stirring occasionally, so that some of the liquid is absorbed.
把盖子揭开，加入黄油和奶油，继续烹饪5分钟，时不时搅拌一下，这样一些汁液就会被吸收。
Once the “rice” has thickened, fold in the parsley and Parmesan cheese, if using.
一旦花菜都变粘稠厚重了，加入欧芹和帕尔玛奶酪。开吃~
网友评论