With cauliflower continuing to be an alternative low-carb rice trend, I’ve made my favorite mushroom risotto with riced cauliflower. And it tastes delicious!
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.
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.
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 both are browned.
Once the excess water is drained, add the riced cauliflower and vegetable stock. Bring heat to a boil, then reduce to medium heat and simmer.
Next, spoon the mascarpone cheese over the cauliflower and stir with a spoon until it’s melted, creating a cheesy sauce.
To finish the cauliflower risotto, sprinkle with grated Parmigiano-Reggiano. Then season salt and pepper to taste.
Head to the blog for the full list of ingredients and instructions for this Cauliflower Risotto recipe!