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.

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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)

How to make Cauliflower risotto

1. Heat oil in a pan and add the finely diced onions.
2. Saute until it gets a glassy / translucent look.
3. Add the crushed garlic and saute on medium to high heat until the garlic is fragrant for about 3-5 minutes.
4. Add the optional sliced mushrooms and saute until the mushrooms are reduced in size and get a brownish color.
5. 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.
6. Mix the cauliflower rice with the onion and optional mushrooms.
7. 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.
8. Mix in the grated hard cheese.
9. Wait a bit until it melts and cauliflower risotto is ready to be served.

Enjoy!

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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.

Course Side Dish

Cuisine Gluten free, Keto, Low carb recipe, Sugar free recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

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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

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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!

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