Name: Cauliflower Saffron "Risotto"
Yield: 4
Ingredients: 12 oz fresh riced cauliflower 1-2 tbsp olive oil 2 tbsp unsalted butter; divided 1 large shallot; diced 1/4 cup frozen peas and carrots 3/4 cup chicken or vegetable stock 2 pinches of saffron 1 handful of grated Parmesan cheese 3 tbsp heavy or light cream (optional) freshly chopped parsley