Mushroom Cauliflower ‘Risotto’
Now that you know how to turn cruciferous veggies into pizza dough and muffins, it’s time to make another healthy version of a classic dish: mushroom risotto! While this might not be that heavy and creamy traditional recipe you drool over, it definitely delivers on the flavor front. Plus it’s much easier on the body and takes less than 20 minutes to make.
1 medium head cauliflower
3 large handfuls button mushrooms (or however much you want), sliced
1 tsp coconut oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 cup vegetable broth
1/2 cup Parmesan cheese, grated
Sea salt and ground black pepper, to taste
Finely chopped parsley, optional
Cut the cauliflower into large florets and rinse. Ride the cauliflower in a food processor or using a cheese grater. You can also purchase cauliflower ‘rice’ from many supermarket these days!
Add sliced mushrooms to a large skillet over medium-high heat and cook until golden, about 5 minutes. Transfer mushrooms to a bowl.
Reduce heat to medium and add the tsp of coconut oil. Add onion and garlic and sauté until onion is translucent. Add the cauliflower rice, vegetable broth, cooked mushroom, salt and pepper, and Parmesan. Stir and cook for about 5 minutes until everything is mixed and the cheese is melted. Garnish with parsley. *Store the leftovers in the fridge for up to two days.