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Cauliflower Risotto

['2 heads cauliflower, broken into florets', '2 tablespoons extra-virgin olive oil', '3 cloves garlic, thinly sliced 1 1/2 cups vegetable stock', '3 tablespoons grated Parmesan cheese', '1/4 cup chopped chives']

In a food processor, pulse the cauliflower florets 8 to 10 times, until it resembles small grains of rice.
Heat the olive oil in a large skillet over medium heat. Add the garlic and sweat until translucent, about 4 minutes.
Add the cauliflower and vegetable stock and cook until the cauliflower is softened and enough liquid has evaporated to make the mixture creamy, about 10 minutes.
Stir in the Parmesan and let sit 5 minutes to thicken. Finish by stirring in the chives.

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