Cauliflower heaven. That's where you'll be when you rediscover risotto, made with one of our fave low-carb veggies. Creamy? Check. Satisfying? You bet. Vegetarian and indulgent? But of course!
USMetric
servingservings
Ingredients
- 12⁄3 lbs 750 g cauliflower
- 1¾ cups 425 ml heavy whipping cream
- 2 oz. 50 g butter
- 1 tablespoon 1 tablespoon onion powder
- 3 tablespoons 3 tablespoons lemon juice
- 3 oz. 75 g parmesan cheese
- 10 oz. 275 g shiitake mushroomshiitake mushrooms or mushrooms
- 2 2 garlic clovegarlic cloves
- 2 tablespoons 2 tablespoons olive oil
- salt and ground black pepper
Serving
- 3 tablespoons 3 tablespoons fresh thyme or fresh parsley
- 2 oz. 50 g parmesan cheese
- 2 tablespoons 2 tablespoons pine nuts
- 2 tablespoons 2 tablespoons olive oil
Instructions
- Rinse and trim the cauliflower and shred with the coarse side of a grater, or divide into smaller florets and pulse in a food processor until rice-sized.
- Add cream, butter, onion powder and lemon juice in a large skillet and bring to a simmer.
- Add cauliflower and simmer, stirring frequently, for 10-15 minutes.
- Add coarsely grated parmesan cheese and let it melt while you mix it in. Season with salt and pepper.
- While the cauliflower risotto is simmering, fry the sliced mushrooms and garlic in butter until golden. Season with salt and pepper.
- Serve with freshly chopped herbs and some extra parmesan. Top with roasted pine nuts and sprinkle with olive oil.
Tip!
Just like with rice, some prefer a softer texture and some like it al dente. Be sure to test the cauliflower mixture frequently and get it off the heat before it becomes too mushy.
Substitutes
Yes, for a vibrantly green dish, try broccoli instead of cauliflower. Pay extra attention to taking it off the heat before it turns into a mash. You can use any kind of mushroom you like or substitute it for seafood or other source of protein.
Storing the dish
This dish keeps for 2-3 days in the refrigerator and reheats great in the microwave. Perfect for a lunchbox.
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