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.
Gluten free, Keto, Low carb recipe, Sugar free recipe
½ / 150
cup Olive oil or lard
/ 300g Mushrooms
head / 650g Cauliflower
/ 150ml Water or stock
/ 60g Parmesan grated
0r similar hard cheese
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.
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