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.

If the one who named cauliflower risotto had ever eaten, real risotto would never have named it such. But again, we have cauliflower pizza and zucchini spaghetti, too.

Although spaghetti is a kind of shape -somehow not taught at school next to sphere and cube- so we can legally peg anything that comes in such form spaghetti, we aren’t really prepared to readily accept something not based on starch.

This one may not be the fault of the education system but rather our ability or inability to accept new experiences -or food without carbs- into our life. We have been evolved to seek stability and safety which ensures the survival of our species.

Luckily, not all of us fears taking the first bite, otherwise we would still be munching bananas and berries without ever discovering the fruits of agricultural advancement like for example wheat or rice.

Italians are particularly good at taking the first step, judging by their history of being the conquerors of half of the world and its culinary heritage. Probably, the two are interconnected as if someone is exposed to more knowledge and experience, the more possibilities that person must express the wield power over others who has not.

Or to put the whole thing into perspective if some people know about saffron then they can use it in opposed to the ones who only know about salt and pepper.

Like the one Italian glass blower who used saffron to tint his glasses in Italy. He thought, it was a good idea to tint his rice too. Luckily, he didn’t patent his invention or seek for oppressing the world by controlling saffron supplies and so risotto was able to be born by further experimenting with the ingredients.

Nowadays risotto have many varieties with different ingredients, depending on the region it is prepared. The main characteristic of the dish is its creamy texture that comes mainly from cooking off the starch from the rice.

Cream is never actually added but fat and hard grated cheese are always a welcome addition to any Italian dish. Probably this is why some took the liberty and thought swapping the rice to cauliflower will not be a biggie afterall.

If enough cheese and pancetta is added during the preparation, then no one even notice that the tiny little grains in the creamy sauce aren’t really al dente rice pieces but shredded cauliflower bits.

Well, it’s similar to the cauliflower pizza crust if starch sneakily swapped to something not starchy then someone eagle eyed will spot it sooner or later. The question is whether they feel cheated by getting something that is clearly not or simply disappointed of lost carbs-ing opportunities remains open.

Interestingly enough if someone never tried the original then life can be a much more peaceful and jollier place. Just look at how happily people munch on the non-existent Spaghetti Bolognese.

Cauliflower risotto can be a delightful dish and a base for many pleasureful moment in the kitchen or beyond if we can forget the fact that it is not a risotto.

Ingredients:

• ½ / 150ml cup Olive oil or lard
• 1 Onion (finely diced)
• 1 clove Garlic
• 10 oz / 300g Mushrooms (opitonal)
• 1 teaspoon Salt
• ½ head / 650g Cauliflower (riced)
• ½ cup / 150ml 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!

Pin now, Enjoy later!