I’ve used cauliflower as pizza crust and as mashed potatoes in shepherd’s pie, but I hadn’t tried “ricing” my cauliflower until yesterday. I’m happy with the result. Here’s a recipe for cauliflower risotto with fragrant roasted mushrooms, white wine, thyme, and peas!
1 head of cauliflower
8 oz package of mushrooms
1 cup finely chopped onion
1.5 cups frozen petite peas
1.5 cups chicken broth
1/2 cup white wine
2 tbs white wine vinegar
1/4 fresh thyme, chopped
1 tbs minced garlic
1 tbs olive oil, additional in a mister
Salt and pepper to taste
1. Break the cauliflower into florets and process raw in a blender or food processor until it reaches “rice-like” texture. Do this in batches, or else your cauliflower might just turn to mush.
2. Preheat oven to 350 degrees. Slice mushrooms and place on a lightly greased baking sheet. Spritz with olive oil mister or cooking spray. Bake for 10-12 minutes.
3. Sauté onion with olive oil in a large stockpot. Add the garlic after 3 minutes. Add the white wine and simmer for a minute. Add the chicken broth and bring to a boil.
4. Add the cauliflower rice, green peas, thyme, wine vinegar, and roasted mushrooms. Stir together and simmer for 5-10 minutes to bring the flavors together. Season to taste with salt and pepper.
If you’re avoiding legumes, leave the peas out and add carrots instead. Enjoy this risotto with chicken or yummy Swedish meatballs like I did!