Cauliflower “Risotto” Two Ways

In risk of sounding like a broken record, I really have to thank you.

Your beautiful and honest responses on my last post were truly moving. I am so touched to be surrounded by a group of such wonderful people. Thank you so much for being you.

Okay, so the response was unanimous. The savory is staying! I was secretly thrilled, and can’t wait to continue the Foodie Fiasco journey with you amazing people.

So, I thought posting this recipe would only make sense. It is the perfect example of what I want all my recipes to be:

Amazingly incredibly fantastically ridiculously mouth-wateringly delicious.

Low carb

High protein (Not as high in protein as I want for a full meal, but it’s definitely a substantial amount.)

Vegetarian/Vegan

Flexible Ingredient List

Amazingly incredibly fantastically ridiculously mouth-wateringly delicious.

Grain Free

Chock full of veggies

Better than the original

Amazingly incredibly fantastically ridiculously mouth-wateringly delicious.

Has the ability to make a teenage girl break out into a spastic happy dance.

Makes you one of those mystical people that actually craves vegetables.

Amazingly incredibly fantastically ridiculously mouth-wateringly delicious.

Oh, and it’s delicious. Did I mention that?

Yes?

Well, it is.

Cauliflower “Risotto” (Vegan, Low Carb, Grain Free)

This is a basic, but delicious and flavorful recipe for risotto, but you can spice it up however you like. I hope to be posting some variations soon! Keep scrolling for another creation!

Serves 2 as a first course (or 1 hungry person as an entrée)

Adapted from here

Ingredients

1 head cauliflower florets

1/2 tablespoon of Earth Balance, butter, or oil of choise (You can use more or less, depending on your dietary needs)

1 smallish onion or 1/2 of a large one, finely chopped

1 teaspoon minced garlic (add more or less as you like)

2 cups veggie stock

1 tablespoon nutritional yeast (optional, but really gives the dish I nice “cheesy” flavor)

1 tablespoon half and half or cream (Again, this is optional, but adds a wonderful creaminess (and yes, Spell Check, that is a word). You can add more or less depending on your taste and dietary preferences.)

salt and pepper, to taste

Directions

Add cauliflower florets and pulse until a rice-like consistency is reached. Alternately, you can just grate the florets by hand with a cheese grater.

Heat Earth Balance, butter, or oil over medium-high heat. Add in onions and garlic and saute until translucent, about one to two minutes.Add in “riced” cauliflower and cook for another minute or so, stirring constantly. Slowly add in broth, bit by bit, stirring constantly until all the liquid is absorbed. Careful, the liquid will absorb easily as first, but it will collect and stop soaking up at some point, so don’t get all broth-happy and pour it all in. The liquid will absorb eventually, but be patient.

Once all of your broth has been absorbed, turn off the heat and vigorously whip in the nutritional yeast and half and half, if using. If not using, still whip the “rice” because it adds a creamy texture. Salt and pepper, to taste.

Portion into bowls and devour!

So if you want to jazz it up a little, why don’t you add some fancy mushrooms?

Balsamic Mushrooms

You these do add a little somethin’ somethin’ to this risotto, or pop plain! Not that would ever do that or anything…

Ingredients

As much Earth Balance, butter, oil, or nonstick spray as you want (I used nonstick spray)

1 8 oz. package of mushrooms

1/2 teaspoon minced garlic

2 tablespoons of balsamic vinegar

salt and pepper, to taste

Directions

Heat your fat source in a skillet over medium heat. Add in mushrooms and garlic and saute until slightly soft, about 2 minutes. Add in balsamic vinegar and cook, stirring constantly, until the mushrooms are browned and cooked through. SAlt and pepper to taste, serve on you new favorite dish, or however you want. But you have to enjoy. That’s not optional.

So yeah…

Enjoy!

-Kelly M.