Roasted Cauliflower Risotto

Preheat oven to 400F. Line a baking sheet with aluminum foil. Set aside.

Clean cauliflower and cut into large pieces (roughly 2 inches or the size of the largest florets).

Place cauliflower in a large bowl. Sprinkle with garlic powder, salt and pepper. Drizzle with olive oil and toss to coat. Pour out onto lined cookie sheet in a single layer.

Place cauliflower in oven and bake for about 40 minutes, stirring every 10 minutes. It should be fork tender, but slightly firm.

Remove cauliflower from oven, transfer to a cutting board and tent with foil from baking sheet for about 5 minutes.

Remove foil. Chop cauliflower (or pulse in food processor) until it is the size of arborio rice.

Place cauliflower in a medium sauce pan over medium low heat. Add all remaining ingredients except parmesan and parsley. Heat through, stirring constantly until cream cheese is melted.

Stir in parmesan cheese until well incorporated. Taste and adjust seasoning as needed. Add an additional tbs parmesan if desired. Stir in 2 tbs chopped fresh parsley and top with remaining 2 tbs as garnish when serving, if desired.

Serve with any main dish you would normally have with risotto, or even mashed potatoes. Enjoy!