Creamy Cauliflower Garlic Rice

This is way too good... seriously had 3 helpings of it. Its a healthier version of risotto, very creamy and cheesy. A must try for anyone with a comfort food craving. 

Ingredients:

1 cauliflower (6 - 8 cups)
4 cups vegetable broth + 2 cups water
½ cup milk (or more)
1½ cups brown rice
1 teaspoon salt
2 tablespoons butter
6-8 cloves minced garlic (I used 6)
½ cup part-skim Mozzarella cheese (more for topping)

Parsley

Cook the rice according to package directions. Set aside.

Bring the vegetable broth and water to a boil in a large pot. Add the cauliflower and boil for about 10 minutes, until tender. 

Transfer cauliflower pieces to a blender or food processor. Puree the cauliflower, adding milk to get a smooth, creamy consistency. Season with salt. Pour over the cooked rice and stir to combine.

In a large nonstick skillet, melt the butter and add the garlic, sauteing over low heat until the garlic is very fragrant, about 2-3 minutes. Add the creamy rice mixture and stir until butter and garlic is incorporated. Add cheese and stir to combine.

Season with salt and pepper if desired and top with Mozzarella and parsley.