Risotto is one of the most common preparations of rice in Italy, and by swapping the grain for a cruciferous vegetable, the dish takes an unconventional, but just-as-delicious form. Alex Guarnaschelli's recipe can be fixed in less than 10 minutes, making it the perfect filling meal after a tiring day at the office. Plus, substituting the traditionally used butter for olive oil will reduce the meal's cholesterol levels, and using cauliflower rice will cut more than 400 calories from the dish.
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