Cauliflower Risotto
A delicious and healthy alternative to the traditional rice-based dish. It is made with cauliflower rice, which is cauliflower that has been chopped or processed into small pieces that resemble rice. Cauliflower rice is low in carbs, calories, and starch, but high in fiber, vitamins, and minerals. It pairs perfectly with the rich, nutty, and mildly sweet flavor of the mushrooms.
Category: Mains
Source: ifoodreal.com
Equipment
| Food processor | |
| Frying pan |
Ingredients
| Cauliflower | |
| Mushrooms | |
| Onion | |
| Parsley | |
| Parmesan | |
| Mozzarella | |
| Avocado oil | |
| Garlic clove | |
| Chicken broth | |
| Salt | |
| Pepper |
Instructions
In a food processor, add cauliflower florets in 3-4 batches and process until “rice” forms. The key to proper coarse rice texture is not to overcrowd the bowl of food processor. Transfer to a medium bowl and set aside.
Slice the mushrooms, finely chop the onion and the parsley and grate the cheeses.
Preheat large non-stick frying pan on medium - high heat and add mushrooms. Cook until golden brown or about 5 minutes, stirring occasionally. Transfer to a medium bowl and set aside.
Return frying pan to medium heat and swirl oil to coat. Add onion and garlic, sauté until translucent or about 3 minutes, stirring occasionally.
Add cooked mushrooms, cauliflower “rice”, broth, salt and pepper. Stir, cover and cook for 4 minutes.
Turn off heat, add Parmesan and mozzarella cheese and parsley; stir until cheese is melted. Serve warm.
Nutrition
| Serving size: | 931.7 |
| Energy: | 331.8 |
| Ratio: | 0.4 |
| Carbohydrate: | 39.1 |
| Fat: | 11.7 |
| Protein: | 29.4 |
| Saturated fat: | 5.4 |
| Sodium: | 1845.4 |
| Sugar: | 17.2 |