MUSHROOM CAULIFLOWER ‘RISOTTO’

Oct 4

For most recipes, you can easily substitute regular rice with cauliflower rice, if you’re trying to avoid grains but are aiming for a similar consistency. Unlike rice, the cooking time for cauliflower rice is much shorter, making it a great option when you’re short on time. This ‘risotto’ makes a delicious side dish for your fall menu but can also stand alone for a quick and healthy dinner.

SERVES 4
INGREDIENTS
1 lbs cauliflower rice
2 pints of your favorite mushrooms (I used baby bell)
1/2 onion
1tsp sea salt
8 tbsp butter
1/2 cup freshly grated parmesan
fresh thyme
pepper

INSTRUCTIONS
Mince onion, wash mushrooms, and cut into slices.

In a large skillet, melt half of the butter over medium heat. Add the onions and fry until they turn translucent about 3 minutes. Add the mushrooms an fry for a few minutes until they are evenly cooked. Add the cauliflower rice, remaining butter, and sea salt. Stir and cover with a lid. Cook on low heat for 4 to 5 minutes, stirring occasionally until the cauliflower is soft but not mushy.

Remove from heat and stir in the parmesan cheese. Add freshly ground pepper and thyme leaves.

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