Making risotto out of cauliflower should not taste this mind-blowingly amazing… but it does.
Believe me. It so does.
This dish is a problem solver. It solves important, non-math related problems. It takes regular old risotto and makes it vegan, low carb, way way easier, 75 calories a serving… and better tasting. Better! Oh yes.
Doesn’t it make you feel like you should invite people over? Yes it does. Lots of people. I should be one of those people. This is a great opportunity to show off how much of kitchen wizard you are, you kitchen wizard you.
Wands ready. Let’s make some magic.
Acquire a beautiful head of cauliflower. Give her a shower until she’s all squeaky clean. Get her into florets to make her all super fancy. (I believe the term is schmancy.) Then go for a whirl in the food processor.
You just conjured rice out of cauliflower. This is magic and schmanciness at its finest, people.
And just to put it over the top, I added roasted mushroom to garnish because, well, I like roasted mushrooms. They’re simple and elegant and crispy and earthy and amazing, and somehow even more amazing on risotto. We’re talking run on sentence amazing here.
The two generous serving yield was no coincidence. Sounds about right for the two of us to on a Friday night while glued to the season finale of Grey’s Anatomy? (How I love Netflix.) Perfect! See you then.
Dedicated with love to Averie. She is an amazing, power house of a woman. She has this beauteous new blog design and a book coming out next month. Averie, you are wonderful, and your friendship to me means so much.
Serving Size: 1 generous serving (1/2 recipe)
10 minPrep Time:
20 minCook Time:
30 minTotal Time:
- 8 ounces Porcini mushrooms, sliced
- salt and pepper
- olive or coconut oil cooking spray
- 1 medium yellow onion, thinly diced
- 2 teaspoons minced garlic
- 1 medium head cauliflower, cut into florets
- 2 cups low sodium vegetable broth
- 2 teaspoons white wine vinegar
- salt and pepper, to taste
- Preheat oven to 350 degrees Fahrenheit. Grease or line a baking sheet with foil and set aside.
- Spread the sliced mushrooms on the baking sheet and spray with the cooking spray. Sprinkle with salt and toss until evenly distributed. Bake in the oven at 350 degrees Fahrenheit for about 10-12 minutes, or until golden and slightly crispy. Set aside until ready to use.
- Heat a large skillet over medium-high heat. Add the thinly diced onion to the skillet and cook, stirring often, until translucent, about 3-4 minutes. Add in minced garlic and cook for another 2 minutes, or until golden.
- Meanwhile, add the cauliflower florets to a food processor and process, scraping down as needed, until it resembles “rice,” approximately 2-3 minutes. Add the cauliflower “rice” to the skillet and stir, cooking for about a minute or so, until combined.
- Heat the vegetable broth to a gentle simmer, preferably over the stovetop, but the microwave is (per usual) a viable option. Add in ¼ cup of the simmering broth to the cauliflower mixture in the skillet and cook, stirring constantly, until completely incorporated. Repeat until only ½ cup of the broth remains. Stir in the white wine vinegar, adding in more or less as you desire, and then stir in the rest of the broth. Once all the broth has been incorporated, it is best to let the risotto sit on the stove over low heat, as it lets the flavors really mingle and caramelize. That being said, you are welcome to serve it right away. Salt and pepper to taste, and top with roasted mushrooms. Devour.
Italian food? Favorites? Thoughts?
I love it all. Pasta, pizza, salad, risotto, and cheese. Oh. Cheese.