One of my favorite dishes in the whole world is a hearty, cheesy risotto. With cauliflower being one of the trending foods of 2016, I wondered if I could make a cauliflower risotto? Indeed, it can be done. And it’s much better than cauliflower mashed potatoes!
Adapted from my Champagne risotto recipe, this one is just as savory and comforting as one made with rice. One thing to note, however, is that it takes much less time. That’s a big win for all you risotto fans! I’ve heard from quite a few friends that don’t make it at home because it’s time-consuming process. Since cauliflower doesn’t absorb liquid the way rice does, and because you blend the cauliflower until it resembles a grain, cauliflower risotto cooks much faster. I’ve got instructions below on how to make your cauliflower into “rice.” I think you’ll find that it’s a nice and light alternative. Enjoy!
- 1 cup white onions, diced (typically about one medium onion)
- 2 cups baby Portabello mushrooms, sliced
- 1 cauliflower head
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 cup vegetable stock
- 1 8 ounce container of Mascarpone cheese
- 1/2 cup grated Parmigiano-Reggiano
- Salt and pepper to taste
- Prep your cauliflower. Remove green leaves and cut the cauliflower in half. Cut or break the florets from the stem and discard the stem. Add a handful of florets to a food processor or high speed blender until the container is about half way full. Pulse until the florets resemble a grain, then pour into a bowl. Repeat this process with the remaining cauliflower florets, only pulsing a handful at a time so that they’re evenly chopped.
- Heat olive oil and butter in a large saute pan. Once oil is heated and butter is melted, add the onions and mushrooms and cook until browned. Gently drain any excess water from the pan into the sink or a bowl.
- Once the excess water is drained, add the cauliflower and vegetable stock. Bring heat to a boil, then reduce to medium to simmer. Stir continuously and cook on medium heat until cauliflower is tender and the stock is reduced.
- Next, spoon the mascarpone cheese over the cauliflower until it’s melted, creating a cheesy sauce.
- Sprinkle with Parmigiano-Reggiano, then add a pinch of salt and pepper to taste.
- Garnish with chopped parsley and serve with your favorite wine.
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