Eliminating added sugar (I mean honey and maple syrup) from my diet has worked very good – I lost 2 lbs in the past month. So, I continue on cooking mostly savoury recipes: cheesy cauliflower rice with zucchini, Thai cauliflower rice, zucchini bake.
However, I finally perfected the best in the world whole wheat flour banana bread made with only 1/3 cup honey. I had my 9 year old re-make it yesterday and it came out as beautiful and as delicious as Starbucks’ loaf. Somehow their baked goods look always so appetizing to me.
I had cauliflower risotto on my mind for months now as I’m trying to incorporate more vegetables into our dinners in other ways besides salads and green smoothies. I also love to cook on a stovetop way more than in the oven. I find pre-heating the oven and lining a baking sheet with parchment paper time consuming. Am I weird?!
Anyways, somehow I had a vision of a cauliflower risotto without rice and with a lot of brown mushrooms (check out my collection of cauliflower rice recipes).
Traditionally risotto is made with arborio rice, wine, chicken stock and Parmesan cheese. The key is to add chicken stock gradually as rice cooks and absorbs the liquids. Last time, I made risotto was 5 years ago while 9 months pregnant. We had vegetarian guests over and my cooking skills were not as great back then. I still remember standing by the stove and stirring this stupid risotto for 40 minutes with a 10 lbs baby inside me. I never made it again.:) Funny part is that risotto is not vegetarian because of Parmesan cheese…oh, well. The guest made it because I just saw him alive 2 days ago.:)
This cauliflower mushroom risotto is quick enough for a light weeknight dinner because riced cauliflower cooks 3 minutes vs. rice that takes 40 minutes. You do need a food processor to make “rice” from a cauliflower. You need it in your life, period, if you want to eat healthy! I use it more than my blender. There is a very affordable one with great reviews on Amazon.
I would serve this low carb cauliflower risotto (not that I’m into low carb particularly anymore) with almond crusted chicken, mmmmmm. I didn’t make chicken because in an effort to eat less meat we were eating more veggies that night. I experimented making sweet potato hash with avocado aioli and it wasn’t bad at all. So, that is what we had. Let me know what you cook it up with.:)
- 1 medium (2 lbs) head of cauliflower, cut into large florets
- 1.5 lbs brown mushrooms, sliced
- 1 tsp coconut or avocado oil
- 1 small onion, minced
- 1 small garlic, minced
- 1 cup chicken broth
- 1/2 tsp himalayan pink salt
- Ground black pepper to taste
- 1/4 cup (1 oz) parmesan cheese, grated
- 1/4 cup (1 oz) mozzarella cheese, grated
- 3 tbsp parsley, finely chopped
- In a food processor, add cauliflower in batches and process until “rice” forms. Transfer to a medium bowl and set aside.
- Preheat large non-stick skillet on medium - high heat and add mushrooms. Cook for 5 minutes or until a bit golden, stirring frequently and watching closely not to burn. Transfer to another medium bowl and set aside.
- Return skillet to medium heat and swirl oil to coat. Add onion and garlic, saute for 3 minutes or until translucent, stirring occasionally. Add cooked mushrooms, cauliflower “rice”, broth, salt, pepper and cheeses. Stir, cover and cook for about 4 minutes. Sprinkle with parsley and serve hot with chicken of choice (I like Baked Almond Chicken Strips).
Servings Per Recipe: 6
Amount Per Serving = 1 cup:
Total Fat: 2.3 g
Cholesterol: 3.7 mg
Sodium: 358.8 mg
Total Carbs: 16.8 g
Dietary Fiber: 5.3 g
Protein: 9.7 g
WW Points+: 3