Cauliflower Risotto
Super simple Cauliflower Risotto Recipe without rice, but with brown mushrooms, cauliflower rice and Parmesan cheese. Use store bought fresh or frozen cauliflower rice.
Super simple Cauliflower Risotto Recipe without rice, but with brown mushrooms, cauliflower rice and Parmesan cheese. Use store bought fresh or frozen cauliflower rice.
- ground black pepper to taste
- 1 cup chicken broth
- 1 small onion minced
- 3 tbsp parsley finely chopped
- 1/2 tsp himalayan pink salt
- 1.5 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
- 1 small (2 lbs) head of cauliflower cut into large florets*
- Carbohydrate 6.700744161 g
- Cholesterol 153.333333333333 mg
- Fat 30.9353518425 g
- Fiber 1.08368067264886 g
- Protein 41.1551071458333 g
- Saturated Fat 8.83605715933889 g
- Serving Size 1 1 serving (383g)
- Sodium 18130.4193125469 mg
- Sugar 5.61706348835114 g
- Trans Fat 2.67200371690556 g
- Calories 479 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 almond crusted chicken).
Converting cruciferous vegetables into a creamy starch-free base requires strict moisture management, because raw cauliflower releases an enormous amount of water the moment salt and heat are applied simultaneously. Searing the sliced brown mushrooms in a dry skillet over medium-high heat for five minutes drives off their surface moisture before they ever touch the aromatics, ensuring they brown rather than steam. Process raw florets in batches using the pulse function on a food processor rather than continuous run, which prevents the lower blades from turning the top layer into a watery purée before it resembles grain.
Managing Moisture and Heat
Once the onions and minced garlic turn translucent after three minutes in the oiled skillet, the remaining ingredients must be introduced in a rapid sequence to trap steam effectively. Combining the cauliflower rice, chicken broth, and grated cheeses under a tight lid for a four-minute cook time allows the dairy to emulsify with the evaporating vegetable juices without oversoftening the vegetable. Because this dish relies on fast thermal transfer rather than a traditional long simmer, maintaining a medium heat source prevents the bottom from scorching while the trapped ambient steam cooks the center through.
