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.

As I recently have some time, I was surfing on the web yesterday. In search of new, challenging ideas, inspiring meals that I have never tried before, to treat my loved ones with. Hunting for quite some time but couldn’t discover any interesting stuff. Just before I thought to give up on it, I came upon this tempting and simple treat by chance. The dessert looked so scrumptious on its pic, it called for immediate actions.

It was not difficult to imagine the way it’s made, how it tastes and how much boyfriend will like it. Mind you, it is quite simple to delight him in terms of desserts. Yes, I’m a blessed one. Or maybe he is.Anyway, I went to the page: Suncakemom and used the precise instuctions which were accompanied by impressive graphics of the task. It just makes life faster and easier. I could suppose it is a bit of a effort to shoot pics in the middle of cooking in the kitchen as you will often have gross hands thus i highly appreciate the commitment she devote to make this post and recipe easily implemented.

With that said I’m empowered presenting my own, personal dishes similarly. Thanks for the idea.

I was tweaking the original mixture to make it for the taste of my loved ones. Need to tell you it turned out an awesome outcome. They enjoyed the flavor, the thickness and enjoyed having a sweet like this during a hectic week. They quite simply asked for even more, more and more. Thus the next occasion I am not going to commit the same miscalculation. I am going to twin the quantity .

Cauliflower Risotto Recipe recipe invented by Suncakemom.

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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