Looking for a side dish that won’t mess with the calorie intake? Cauliflower risotto is like feasting on water yet it’s tasty and full of nutrients.
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Ingredients
- 2 tablespoons / 30g Olive oil or lard
- 1 medium / 120g Onion (finely diced)
- 1 clove / 3g Garlic
- 10 oz / 300g Mushrooms (opitonal)
- 1 teaspoon / 5g Salt
- 1head / 600g Cauliflower (riced)
- ½ cup / 120ml Water or stock
- 2oz / 60g Parmesan grated (0r similar hard cheese)
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How to make Cauliflower risotto
- Heat oil in a pan and add the finely diced onions.
- Saute until it gets a glassy / translucent look.
- Add the crushed garlic and saute on medium to high heat until the garlic is fragrant for about 3-5 minutes.
- Add the optional sliced mushrooms and saute until the mushrooms are reduced in size and get a brownish color.
- Until we wait for the onion and the mushrooms, get the cauliflower ready in a food processor or with a manual shredder.
Or with our trusty knife.
- Mix the cauliflower rice with the onion and optional mushrooms.
- Add stock or simply a bit of water into the pan, mix everything together and cook it under lid until the cauliflower gets a desired texture for about 3-10 minutes.
- Mix in the grated hard cheese.
- Wait a bit until it melts and cauliflower risotto is ready to be served.
Enjoy!
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Star this recipe!
Cauliflower Risotto Recipe
Looking for a side dish that won’t mess with the calorie intake? Cauliflower risotto is like feasting on water yet it’s tasty and full of nutrients.
Ingredients
- 2 tablespoons Olive oil or lard
- 1 medium Onion finely diced
- 1 clove Garlic
- 10 oz Mushrooms opitonal
- 1 teaspoon Salt
- 1 head Cauliflower riced
- ½ cup Water or stock
- 2 oz Parmesan grated 0r similar hard cheese
Instructions
- Heat oil in a pan and add the finely diced onions.
- Saute until it gets a glassy / translucent look.
- Add the crushed garlic and saute on medium to high heat until the garlic is fragrant for about 3-5 minutes.
- Add the optional sliced mushrooms and saute until the mushrooms are reduced in size and get a brownish color.
- Until we wait for the onion and the mushrooms, get the cauliflower ready in a food processor or with a manual shredder. Or with our trusty knife.
- Mix the cauliflower rice with the onion and optional mushrooms.
- Add stock or simply a bit of water into the pan, mix everything together and cook it under lid until the cauliflower gets a desired texture for about 3-10 minutes.
- Mix in the grated hard cheese.
- Wait a bit until it melts and cauliflower risotto is ready to be served.
Notes
Enjoy!
Pin now, Enjoy later!
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Lovely looking dish!
The cauliflower is delicious too! ;D