Cauliflower Risotto

I love risotto and I love mashed potatoes AND I love Alfredo sauce. This recipe satisfies those loves all wrapped up in one AND I get my vegetable!

1 large cauliflower head
1 C chicken stock
1C white wine
1 t salt
4 oz. cream cheese
2 T butter
1 C heaping, parmigiano reggiano
1 T fresh thyme, chopped fine
1/2 C cream
1 clove of garlic (optional) chopped

Cut up the cauliflower in to large florets and discard the stem. In a pot put the stock, wine, and cauliflower florets then sprinkle with 1 t salt. Bring to a boil with the lid on then move the lid slightly off so that some of the steam can escape. Cook until the cauliflower is soft making sure that you still have liquid in the bottom of the pot so as not to scorch the cauliflower. Add more stock and wine as needed. You want a little liquid in the bottom when you are through.

Do not drain. Add the butter, cream cheese, thyme and parm. cheese. If you are using garlic add it in now. Let stand a few minutes with the lid on. Add in the cream. Use a submersible blender and blend until smooth. Taste then add salt and pepper as you like.