Cauliflower "Risotto"
As a replacement ingredient for a few of my favorite dishes, I have been playing with Cauliflower for well over a month with surprising success. The below dish has unlimited options...swapping cheeses, adding white truffle oil, mix and match veggies. Have fun with the variety that comes with this recipe and please share all your creations! While it's tough to compare to the rich, creaminess of real Risotto, this provides a very close comparison guilt-free...Home Run.
Ingredients:
1 head fresh cauliflower
1 cup petite peas
1 cup fresh mushrooms sliced
4 1/2 cups vegetable stock
1 shallot chopped
5 cloves fresh garlic chopped
2 tablespoons butter (optional)
1 teaspoon fresh thyme
1 cup grated parmesan
2 tablespoons of extra virgin olive oil
1/2-1 cup dry white wine
2 tablespoons fresh parsley chopped
salt/pepper
Directions:
Remove the leaves from the cauliflower and break the florets into pieces.
In a large food processor, pulsate the cauliflower until it is a rice like consistency. Be careful not to over process. If there are large florets left, remove the riced cauliflower and pulsate these pieces alone. Place in a bowl to the side
In a medium size pot, heat the vegetable stock over medium heat
In a large pot or dutch oven, heat olive oil over medium. Add shallots and garlic cooking until slightly brown
Add the mushrooms and thyme, stirring until fragrant. Season with salt and pepper
Add the cauliflower rice, stirring for 1 minute and then add the wine, mixing until it has fully absorbed. 1/2 cup for a small head of cauliflower, 1 cup for a large head
Add 1-2 ladles of vegetable broth, stirring often for 5-10 minutes
Stir in butter until completely melted and then add peas. Add another 1-2 ladles of vegetable stock, occasionally stirring for 5-10 minutes
Mix in the parmesan and turn the heat off. Stir in 1 more ladle of stock and let sit for 1 minute. The risotto should be a creamy consistency, not too much liquid
Sprinkle with additional parmesan and garnish with fresh parsley
