Creamy Spicy Cauliflower "Risotto" (Buffalo Ranch)

For those that know me, it's no secret that I adore anything with buffalo sauce in it - anything. In an attempt to be somewhat healthier, I decided to look for new recipes containing cauliflower "rice" instead of actual rice -- and came across this gem! It sounded a little odd at first, but the taste was great and we both really enjoyed this side. We had to make ourselves put the fork down - literally. I think this would also be great if you added grilled chicken - to form a sort of buffalo chicken ranch dish, but tonight this was simply a side to go along with our bison steaks. Enjoy, and you're welcome! Ingredients: 1/2 cup Hidden Valley Buffalo Ranch (I couldn't find this, so mixed my own Ranch with Buffalo Sauce) 3 tb olive oil 1/2 cup water 1 cup chopped red onion 3 garlic cloves, diced 1 head cauliflower, core removed and finely chopped 1/2 tsp salt 1/4 tsp ground black pepper 1/3 cup grated parmesan cheese 2 tb chopped fresh parsley (I was out of this, so left it out) Directions:

Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally until slightly softened, 3-4 minutes. Stir in the cauliflower and cook 5 minutes. Add 1/2 cup water, salt and pepper, and cook until the cauliflower is tender but not mushy. Stir occasionally for about 10 minutes. Stir in the cheese and cook 1 more minute. Remove from the heat and stir in the dressing and parsley. Serve hot. This can be made up to 1 day in advance and reheated in a skillet over medium heat.