Hello foodies! It has been quite a while and I missed you guys. 🙂 Major things have been happening at my end. My second brother was hospitalized since last July and he would remain in the hospital for another month or so. It was a depressing period for everyone, especially someone like me who is very bad at controlling my emotions.
Although things were really hard initially but somehow they are getting better and I am really glad that we have a strong support system within the family, from my mother’s siblings to my own siblings who have been helpful and nothing short of amazing. Everyone has somehow been a pillar of strength to my brother and our family. ❤
Whenever I feel emotional looking at my brother, a quote my cousin shared with me would somehow make me stronger. “Life is a well-designed puzzle. We do not know how the puzzle pieces fit. Always trust the Almighty . He has the best plans for us.” 🙂
I was watching some videos on Youtube and was intrigued with this particular dish. It was Risotto using cauliflower rice. I am really amazed at how versatile a cauliflower can be. From pizza crusts to fried rice to creamy sauces for your pasta and now risotto? Dang’ Miss Cauli, you are on a roll aren’t you?
To a lot of people, risotto is one of those intimidating recipes to prepare because if you overcook the grains or use too much liquid to cook it, it’s gonna be really soggy. This cauliflower risotto is easy peasy though and it takes about 30 minutes to prepare. If you do not have a food processor to process the cauliflower into rice, fret not my friends, I used a grater and it worked perfectly!
Like many of my other recipes, this one is versatile too. You can add your preferred herbs to flavour your risotto. In fact if you wanna add a different mix of mushrooms or even drop in some store-bought rotisserie chicken, by all means! Who am I to judge? In fact why would I even judge you when my lunch was a plate full of yesterday’s leftovers! #iloveleftovers
I am presuming that you have realized by now that this dish is gluten-free right? If you substitute the cream with coconut cream and the parmesan with vegan cheese, it can be a vegan dish too. Thumbs up for versatility! ????????
Do give this Gluten Free Cauliflower Mushroom Risotto a try if you are looking to cut down on the gluten/carbs in your diet. In my case, it is just because this dish is delicious and yah, my sweaters no longer fit.
- 1 tbsp olive Oil
- 2 cloves garlic, chopped or grated
- 1 cup fresh mushrooms of your choice (I used a mix of cremini and button)
- 1 cup broth (chicken or vegetable)
- 2 cups Cauliflower, riced
- ¼ cup heavy cream (or coconut cream for a vegan version)
- ¼ cup parmesan cheese (or vegan parmesan)
- A handful of fresh chives, basil or tarragon
- Salt and black pepper to taste
- Chop cauliflower into florets and place in a food processor. Process them until they’re about the size of couscous.
- Alternatively, you can grate the cauliflower using a box grater.
- In a pan, saute garlic in the olive oil for 1 minute.
- Add the mushrooms and saute for 2 minutes.
- Mixed in the riced cauliflower and cook this for a minute or two before pouring the broth.
- Lower the heat of the fire and cover the pan. Let this cook for about 7-10 minutes.
- Remove the cover of the pan and add the heavy cream and parmesan cheese.
- Season with salt and black pepper. Let this cook for another 2 minutes.
- Once done, top with fresh chives/basil/tarragon.