Holy cauliflower! This “risotto” is amazing. It’s a perfect grain free and low carb option which is perfect for my dietary needs. I found this recipe on foodgawker (my favorite site to drool over.) Valentina over at the lovely “cooking on the weekends” blog posted this and I could almost taste the delicate creamy flavors as I her studied her recipe and photos.
I made a few ingredient swaps based on what I had on hand. I increased the butter, parm, and I also added a touch of cream. For the original recipe visit cooking on the weekends !
Cauliflower Mushroom "Risotto"
Serving Size
4
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
- 1 large cauliflower, riced
- 2 tablespoons olive oil
- 2 cups Crimini mushrooms, washed, dried, and diced
- 4 tablespoons butter, divided
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken or vegetable stock
- 1/4 cup white wine
- 1/2 cup fresh basil, washed, dried, and roughly chopped
- 2/3 cup Parmesan cheese, finely grated
- 2 tablespoons cream
- kosher salt and freshly ground pepper
Instructions
- Wash, dry, and rice the cauliflower. You can use a food processor or coarse grater to rice the cauliflower.
- Heat a large pan over medium-high heat and add olive oil. When oil shimmers add mushrooms, season with salt & pepper, and cook, stirring often, until golden brown. Transfer to a bowl and set aside.
- Reduce heat to medium and add half of the butter. Add onion and garlic, cook stirring often until soft.
- Add riced cauliflower to the pan, stir to coat with butter, garlic, and onions. Cook, while stirring, for a few minutes.
- Increase heat to medium-high and add the stock and wine. Allow liquid to boil for a minute then reduce heat. Simmer until almost all of the liquid has evaporated, about 5 minutes. Stir in reserved mushrooms.
- Remove from heat. Add the basil, cheese, butter, and cream. Gently stir to incorporate and season to taste. Allow to rest for a few minutes before serving.
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