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 most recently have some time, I had been looking on the web a few days ago. Trying to find fresh, challenging tips, inspirational meals that I have never tried before, to surprise my loved ones with. Hunting for a while unfortunately could not come across any interesting stuff. Right before I wanted to give up on it, I found this tempting and easy dessert simply by chance. The dessert seemed so mouth-watering on its photo, it required quick action.

It absolutely was not difficult to imagine how it is made, its taste and how much my husband will probably enjoy it. Actually, it is very simple to keep happy him when it comes to cakes. Anyhow, I got into the site: Suncakemom and followed the precise instuctions that were combined with nice snap shots of the operation. It just makes life quite easy. I could imagine that it’s a bit of a inconvenience to shoot photos in the middle of cooking in the kitchen because you normally have sticky hands so that i sincerely appreciate the hard work she put in for making this blogpost .

That being said I’m encouraged to present my personal recipe in a similar fashion. Many thanks for the thought.

I had been tweaking the original formula to make it for the taste of my loved ones. I can say it was an awesome success. They enjoyed the flavor, the structure and loved having a delicacy such as this in the middle of a lively workweek. They quite simply requested lots more, a lot more. Hence the next occasion I’m not going to commit the same miscalculation. I am likely to multiply the volume .

Thanks for SunCakeMom who made the cauliflower risotto recipe recipe a reaility

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.