Mushroom Cauliflower “Risottoâ€
Try this Mushroom Cauliflower “Risotto†recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- ground black pepper to taste
- 1 cup chicken broth
- 1 small onion minced
- 3 tbsp parsley finely chopped
- 1/2 tsp himalayan pink salt
- 1 medium (2 lbs) head of cauliflower cut into large florets
- 1.5 lbs brown mushrooms sliced
- 1 tsp coconut or avocado oil
- 1 small garlic minced
- 1/4 cup (1 oz) parmesan cheese grated
- 1/4 cup (1 oz) mozzarella cheese grated
- Carbohydrate 39.429564966 g
- Cholesterol 920 mg
- Fat 185.545661055 g
- Fiber 6.04608404161522 g
- Protein 246.594342875 g
- Saturated Fat 53.0146179560333 g
- Serving Size 1 1 recipe (2299g)
- Sodium 108775.735875281 mg
- Sugar 33.3834809243848 g
- Trans Fat 16.0228723014333 g
- Calories 2870 calories
In a food processor, add cauliflower in batches and process until “rice†forms. Transfer to a medium bowl and set aside.Preheat large non-stick skillet on medium - high heat and add mushrooms. Cook for 5 minutes or until a bit golden, stirring frequently and watching closely not to burn. Transfer to another medium bowl and set aside.Return skillet to medium heat and swirl oil to coat. Add onion and garlic, saute for 3 minutes or until translucent, stirring occasionally. Add cooked mushrooms, cauliflower “riceâ€, broth, salt, pepper and cheeses. Stir, cover and cook for about 4 minutes. Sprinkle with parsley and serve hot with chicken of choice (I like Baked Almond Chicken Strips).
