Mushroom Cauliflower Risotto

I wasn’t really sure how a risotto made of cauliflower would taste, but it actually turned out just fine. A nice fix when a low carber craves Risotto 🙂

Original recipe by All day I dream about Food (link). However, I changed it quite a bit because I didn’t want to cauliflower to be under-or-over-cooked.

So I just riced the cauliflower in the food processor and steamed it for 30 min separately, then prepared the mushroom cream sauce while the cauliflower rice is being steamed.

Ingredients:

• a small head of cauliflower for the rice
• about 8-10 small mushrooms
• small onion
• butter
• 1/4 cup bouillon
• 1/4 cup white wine
• 3/4 cup heavy cream
• parmesan and fresh parsley to decorate
• salt and pepper to taste

Instructions:

• roast the cut mushrooms in a generous amount of a butter
• in a separate pan roast the minced little onion until starting to brown a bit
• add the bouillon and keep mixing every now and then until the liquid reduces to half
• add the white wine and keep mixing every now and then until the liquid reduces to half
• add the cream and keep mixing every now and then until the sauce starts to thicken and becomes creamy
• Add the roasted mushrooms to the sauce and mix
• Then add the steamed cauliflower rice and mix
• decorate with parsley and parmesan