"Riced Cauliflower" Mushroom Risotto ( Grain Free)


This creamy (grain/ rice free) cauliflower mushroom risotto is an unusual, but fabulous tasting recipe. Cauliflower is very versatile and can easily fool your taste buds when it comes to rice.



Cauliflower rice looks like rice, has the texture of rice but with very little carbs. It's a wonderful substitute for high carb rice.

 Cauliflower is a terrific base for making all kinds of  grain free/ low carb dishes including mock pizza crust, ( click for my recipe) mock mashed potatoes, and mock rice dishes as in this risotto. You can be as creative as you like.

When I found this risotto recipe, I knew it was something I would want to try.

However, I was hesitant becasue I had seen recipes that called for "riced" cauliflower before, and they had really scared me off.

I was intimidated by how the cauliflower turned into perfect little morsels of rice. I thought you had to be a professional "ricer" ..But after making it , I can tell you first hand that is  not so!! 

It is fast and easy to make. All you do is cut your cauliflower into flowerettes, place in the food processor with the metal blade and process 3 or 4 times very quickly ( on /off)  until the cauliflower resembles rice. UPDATE 2024: cauliflower rice is now readily available frozen or fresh in most markets.

It's that easy. So, there's no reason not to try this recipe ( even if you are not a cauliflower fan because it doesn't end up tasting like cauliflower)



Break cauliflower into flowerettes

Place into food processor with the metal blade




Process very quickly 3 or 4 times until cauliflower resembles rice ( don't over do it)

 Before I decided on this particular recipe, I explored quite a few other recipes. Some were made from fresh raw cauliflower ( then later cooked) while others were made from frozen cauliflower that was also cooked later. Some of the recipes were low calorie, which would work great for anyone on weight watchers. Other recipes were low carb and called for  butter and cream., which would work great for any low carb type diet.

Which way did I choose to make this recipe?

I decided to try starting with raw cauliflower since the cauliflower seems to be abundant right now and relatively reasonable ;  I also made the low carb higher fat version, and I was very happy with the results. I also experimented and include vegan substitutions.

Personally, I'm following the Suzanne Summers Diet  right now which is based on food combining. I eat fruit and carbs in the morning ( like berries or an orange - wait 20 minutes and then have oatmeal) . After my one carb meal, I wait 3 hours before I eat  low carb meals the rest of the day, which is mostly vegetables, fats, and protein. She has some funny rules, like no carrots and beets, but I'm only on it for a short time.  I like it because it gives me flexibility and an opportunity to include butter in my diet , which I absolutely adore. It find it also helps cut down cravings.

Ingredients:
1 small head of cauliflower, riced
1 package of white sliced mushrooms
2 tablespoons butter ( or use olive oil)
2 pieces of fresh garlic, minced
1/2 cup light cream (vegan alternative or use coconut milk)
1/2 cup Parmesan cheese ( vegan alternative or  use 1/4 cup nutritional yeast for a cheeselike flavor)

Directions:
On a very low flame in a dutch oven type pot, saute the garlic and mushrooms in the butter until the mushrooms are lightly cooked. Add 3-4 cups of riced cauliflower and cook and stir for about 5 minutes. Add cream or coconut milk and continue to stir and cook for another 5 minutes  minutes. Shut off flame and cover pot for about 5 minutes ( No longer). Remove from flame and mix in Parmesan cheese and serve. 



Light and Creamy Grain Free Mushroom Risotto

 What's your preference? Low calorie or low carb? Why?

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