Cauliflower Risotto. INGREDIENTS. DIRECTIONS. Pulse cauliflower florets in a food processor until they are the size of grains of rice. In a skillet over medium heat cook shallots in the olive oil until tender. Add cauliflower and toss to coat; add vegetable stock and cook until tender, about 10 minutes.
Our cauliflower risotto recipe makes a great gluten-free alternative to regular risotto. It calls for simple ingredients and can be ready in just 25 minutes. Heat 1 1/2 tbsp olive oil over a medium heat. Add 2 tsp garlic, 2 oz onion, and 6 oz crimini mushrooms and cook for about 4 minutes.
Cauliflower Mushroom Risotto is one of our favorite low carb side dishes that pairs with almost any entree! Rich mushrooms are sauteed with riced cauliflower, cream, parmesan cheese, and other herbs and seasonings to reimagine a staple risotto recipe without the carbs.
Instructions Combine mushrooms, soy sauce and garlic. Heat 2 tablespoons butter in a skillet over medium high heat. Add the last tablespoon of butter to the skillet. Add riced cauliflower, seasoning salt and pepper to taste, stir to combine. Cook 9-11 minutes or until tender but not mushy.