Cauliflower risotto is an excellent alternative to heavy, carb-loaded rice risotto. What’s even better is, it doesn’t take long too cook, as opposed to traditional rice risotto—no standing at the stove stirring and stirring!
Feel free to replace the leeks with shallots, or toss in a generous handful of spinach to make it your own. Or keep it simple with cauliflower and cheese. Cauliflower risotto is also delicious with fresh micro greens on top, such as basil or arugula!
1 head cauliflower, riced or shredded*
1 leek, sliced thin
Shiitake mushrooms, cleaned and sliced
2 tablespoons cream
1/2 cup Parmesan cheese, shredded
1/2 cup vegetable stock
1 tablespoon olive oil
Salt to taste
Heat the olive oil in a large pan over a medium heat. Add the leeks and mushrooms and gently saute for about 5 minutes until tender. Add the cauliflower and toss to coat in the oil. Add the vegetable stock, simmer on a gentle heat for 7-10 minutes until tender. Add the cream and cheese (and spinach if you are including), stir well, and salt to taste. Cook for a further 2-3 minutes until the cheese has melted (and spinach wilted). Serve and enjoy!
*Rather than ricing the cauliflower in a food processor, use a grater if you want larger chunks of cauliflower for a truer “rice risotto” appearance.
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