Mushroom Cauliflower "Risotto"
Try this Mushroom Cauliflower "Risotto" recipe, or contribute your own.
Try this Mushroom Cauliflower "Risotto" recipe, or contribute your own.
- ground black pepper to taste
- 1 cup chicken broth
- 1 small onion minced
- 3 tbsp parsley finely chopped
- 1/2 tsp himalayan pink salt
- 1 medium (2 lbs) head of cauliflower cut into large florets
- 1.5 lbs brown mushrooms sliced
- 1 tsp coconut or avocado oil
- 1 small garlic minced
- 1/4 cup (1 oz) parmesan cheese grated
- 1/4 cup (1 oz) mozzarella cheese grated
- Carbohydrate 39.429564966 g
- Cholesterol 920 mg
- Fat 185.545661055 g
- Fiber 6.04608404161522 g
- Protein 246.594342875 g
- Saturated Fat 53.0146179560333 g
- Serving Size 1 1 recipe (2299g)
- Sodium 108775.735875281 mg
- Sugar 33.3834809243848 g
- Trans Fat 16.0228723014333 g
- Calories 2870 calories
Step-by-step
- In a food processor, add cauliflower in batches and process until “rice” forms. Transfer to a medium bowl and set aside.
- Preheat large non-stick skillet on medium - high heat and add mushrooms. Cook for 5 minutes or until a bit golden, stirring frequently and watching closely not to burn. Transfer to another medium bowl and set aside.
- Return skillet to medium heat and swirl oil to coat. Add onion and garlic, saute for 3 minutes or until translucent, stirring occasionally. Add cooked mushrooms, cauliflower “rice”, broth, salt, pepper and cheeses. Stir, cover and cook for about 4 minutes. Sprinkle with parsley and serve hot with chicken of choice (I like Baked Almond Chicken Strips).
From Starch to Crucifer
Working around traditional arborio rice requires rethinking how starches bind a dish together. Italian risotto relies on continuous stirring to release amylopectin from grains like carnaroli, whereas this method utilizes finely pulsed brassica florets combined with grated parmesan and mozzarella to achieve a rich, clinging sauce without a single grain of rice. When processing the two-pound head of cauliflower in a food processor, pulse in short bursts rather than running the blade continuously; this prevents the vegetable from releasing too much water and turning into a purée before it ever hits the hot skillet. Brown mushrooms contain roughly ninety percent water by weight, meaning they must be seared dry for five minutes over medium-high heat until their moisture evaporates and browning reactions can finally occur.
Managing Moisture and Texture
Controlling liquid ratios prevents the dish from becoming watery during the final four-minute covered simmer with chicken broth. Adding just one teaspoon of avocado or coconut oil provides enough fat to sweat the minced onion and garlic until translucent without greasing the pan prematurely. Incorporating the cheeses at the same time as the broth and cauliflower creates an emulsion where dairy proteins and fats coat the vegetable pieces evenly. Fresh parsley added at the end provides a sharp contrast to the earthy mushrooms and rich cheeses, cutting through the heavy dairy notes just before plating.
