Instructions: In a large saucepan melt butter. Saute onion until soft and transparent. Stir in garlic. Saute briefly, being careful not to burn. Stir in rice and coat with butter. Add pepper and broth. Bring to a boil. Lower heat to simmer. Leave uncovered and cook 20 minutes.

Add cauliflower. Cover, and simmer 5 to 10 minutes until cauliflower is just tender. Sprinkle with cheese and parsley. Serve hot from the pot. Add extra cheese, if desired.

This recipe yields 4 servings.

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