Blue Cheese Scallion "Risotto"

I love risotto. Absolutely positively love it. It is one of the things I missed. I knew that I had to try this recipe and see if something rice free could come anywhere close to the real flavor.

Menu: Aioli Fish Bake (pg 260), Blue Cheese Scallion "Risotto" (pg. 216) and Lemon Pepper Beans (pg. 228)

The fish was ok. It was bland. My normally fish loving kids were not huge fans of the aioli sauce, nor was my husband. Don't think we will do that one again.

The lemon pepper beans were ok. The flavors didn't quite fit together like I was thinking so it tasted weird. Not bad. Just weird. Again, probably not something I will be repeating.

The "risotto" was really good. It didn't taste like risotto, mind you. I don't think it is possible to duplicate the starchy goodness caused by real rice, but the flavor and the texture were very good and I think I would do this one again.

1/2 head cauliflower
8 scallions, thinly sliced
2/3 c. diced green pepper
1 Tbsp butter
1 Tbsp olive oil
1 tsp chicken bouillon granules (which I did not have, so I dissolved in a cube instead)
1/4 c. dry white wine (I think I used St. Julian's Simply white, which is sweeter than it is dry, but it is relatively cheap which is what I look for in a cooking wine)
1/4 c. crumbled blue cheese
1/4 c. grated parmesan
2 Tbsp. heavy cream

Put cauliflower through the food processor (go ahead and stick the stems in. For this it doesn't matter)
Put the cauliflower in the microwave in a covered casserole with a couple tbsp of water and cook for 7 minutes (I do 10, but I have a small microwave)
In a large skillet over medium heat, saute scallions and peppers in olive oil and butter. Drain the cauliflower. When the green peppers are soft, add the cauliflower to the skillet and stir. Stir in the rest of the ingredients and cook 3-4 minutes.

Try it! It is good :)