There are many reasons why cauliflower rice is so popular. It is super easy and fast to cook, and most of all, super nutritious! What better than a substitute for starch, either as a rice or a pizza crust, that you can eat guilt-free because it is ultra low cal and low carb. At the same time, you are banking your daily servings of vegetables without even trying.
In most dishes that use rice, you should be able to substitute with cauliflower rice. Just be aware that cauliflower will not have the starchy texture and mouth-feel that you get with white rice. without the starch, you will notice that cauliflower rice doesn’t absorb sauces as well and nor does it give a creamy texture, as in the case of risotto. That said, I was very excited with how my cauliflower risotto turned out last night and I think you will like it too!
Mushroom Cauliflower Rice Risotto
1 small head of cauliflower (2 cups riced cauliflower)
2 Tbsp olive oil
1/2 chopped onion
1 chopped Portobello mushroom cap
1/4 cup vegetable broth or white wine
Salt and pepper
- Use a cheese grater or a food processor to grate the head of cauliflower. You can also buy riced cauliflower in most large supermarkets.
- In a large pan, heat the olive oil over medium heat.
- Sauté onion in olive oil.
- Add mushroom to pan and cook until tender.
- Stir in riced cauliflower and vegetable broth or wine, and cook for 10 minutes.
- Season with salt and pepper. Option to add Parmesan cheese if you are not a vegan.
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