Mock Risotto
(Raquel - raque2000)

Half head of cauliflour
About a quarter of a boneless skinless chicken breast, finely sliced
1 clove of garlic, smashed
1 tbsp chopped onions
1 tbsp chopped parsley
1 tbsp dried oregano
1 tbsp grated parmesan cheese
1/2 tsp chicken bullion (optional, it's high in sodium), I think you could also use low salt canned chicken stock, I never tried.
1 or 2 tbsps olive oil,
salt and black pepper to taste

Crumble the cauliflour using a food processor or a blender. Heat the oil on a large skillet, add the garlic, wait until it starts browning, add the chicken and stir fry about a minute or two, add the onions, parsley, oregano and chicken bullion. When the onions are translucent, add the cauliflour. Stir fry for a minute, add about a 1/2 a cup of water and stir. Let it cook until tender and most of the water has evaporated, add the parmesan and serve.

The possibilities of variations are countless, I have used basil, mushrooms, red pepper, jalapeno, you name it, whatever I feel like.