Makes 2 servings
1½ pounds (1 medium head) cauliflower florets, cut into 1-inch pieces
2 tablespoons olive oil
1 cup sliced leeks
3 cloves garlic, minced
1 medium carrot, finely diced
Salt and freshly ground pepper
1 small zucchini, diced
1 cup water
2 tablespoons minced parsley
⅔ cup freshly grated Parmesan cheese
- Place the cauliflower in a food processor. Pulse until the granules resemble couscous-size beads.
- Place a skillet on the stove over medium heat. Add the oil, leeks, garlic, and carrot to the pan. Season with salt and pepper, then sauté them for 4 minutes, or until softened a little. Add the zucchini and sauté for another 3 minutes, or until soft.
- Add the cauliflower and sauté for about one minute. Pour the water over the mixture, season with a bit more salt and pepper, and cook gently until the water has been absorbed and the cauliflower is soft.
- Transfer to a serving bowl, stir in the parsley, and top with Parmesan cheese.