How’s this for low carb comfort food? Hey?!
I know right? Its freeking awesome. One more way to use the versatile, super healthy and humble little cauliflower. Debbie and I have seen all the cauliflower “rice” and cauliflower mash recipes all over pinterest and I will admit that I was kind of skeptical that it would do the trick for me. We thought we would give this recipe that we found on the Clean Eating Magazine site a try with a few little changes. Besides, how can you go wrong with cauliflower, beans, cheese, mushrooms and truffle oil! Even if it didn’t taste like risotto, it would still be good.
We were pleasantly surprised. Obviously you can tell that the dish isn’t made with rice, but it tastes damn good and it sure curbs those cravings for comfort food carbs. There isn’t a ton of cheese in this dish and you can add more or less depending on how you like it and how light you want to keep it. We added about 1/2 a cup and I don’t think that’s too much for the whole dish.
We loved the mushroom and garlic flavor and the truffle oil elevates the dish and makes it all fancy just with a little drizzle. Love that shit! Truffle oil has that earthy hard to describe flavor and aroma. Be careful when you are buying it. Not all truffle oils are created equal! Some are even synthetic. Read the lables!
The truffle oil is meant to be a finishing oil. Just drizzle a little on top, don’t actually cook with it. And a little goes a long long way so be careful. Less is more!
The texture of this risotto is surprisingly like rice and even a few cauliflower haters in our families liked it! Kevin tasted it and said it was good, but that he wouldn’t want to eat too much of it lol. Samantha even liked it and she’s not a cauliflower person at all. Mark pretty much likes anything (except tuna) and Debbie has made this dish at home twice since we made it together.
Debbie was telling me how she asks Mark if he likes something. Instead of asking if he likes it, she asks him if she should make it again. I was howling when she told me because I do the exact same thing with Kevin. If I ask him if he likes it, he almost always says yes. But if I ask him if I should make it again, once in a while he will say, “um….” or “sure, but not too soon” and I know its not really his favorite.
One important thing we changed from the original recipe is the amount of broth we used for the dish. The original recipe says to only use 1 cup. We used 2 cups and I still felt like it could have used a bit more. When I heated the leftovers up, I added about 1/4 – 1/2 a cup more broth each time. I like my risotto quite creamy though.
Gotta say, the cauliflower risotto is a perfect clean eating side dish for any meal. If your watching your carb intake and trying to eat cleaner, give it a shot. 🙂
In case your interested, we have used this crazy awesome little veggie in a few other dishes on this site and there will be more to come:
- 1 large head cauliflower, chopped into florets (leave out the leaves and core)
- 1 15-oz can cannellini beans, drained and rinsed (these are white kidney beans)
- 3 cups low or no salt chicken or vegetable broth
- Olive oil cooking spray or a little butter (1 tsp)
- 8 - 10 mushrooms, washed and sliced
- 1 medium onion, chopped
- 3 - 4 cloves garlic, minced or pressed
- 1⁄4 tsp salt or to taste
- 1⁄4 tsp black pepper or to taste
- ½ lemon juiced
- 1 1⁄2 oz grated parmesan cheese, divided (about ⅓ cup)
- ⅓ cup chives, chopped
- 4 tsp white truffle oil
- To a large food processor, add ⅓ of the cauliflower and pulse for about 15 seconds, until pieces are about the size of grains of rice. Transfer to a large bowl and repeat with remaining cauliflower until you get about 6 cups of cauliflower “rice.” Work in batches in order to get even-sized pieces.)
- Add the beans and 2 cups of broth to the processor and process until smooth, about 1 minute.
- Heat a large pan to medium - low heat. Mist it with cooking spray or butter.
- Add mushrooms and onion and cook for 5 to 7 minutes, stirring often, until soft, lightly browned and most of liquid has evaporated.
- Add garlic, salt and pepper and cook for 1 minute more.
- Add lemon juice, increase heat to medium-high, and cook, stirring, until liquid has evaporated, about 1 minute.
- Pour the bean-broth purée into the saucepan and bring to a simmer. Then add the cauliflower “rice” and stir well. Reduce heat to medium, cover, and cook for 8 to 10 minutes, stirring occasionally, until cauliflower is tender.
- Add a little more broth if the risotto looks a little dry for your liking. It depends on how you like it.
- Uncover and reduce heat to low. Stir in half the cheese.
- Turn off heat and stir in the chopped chives leaving some to sprinkle on top.
- Divide among serving bowls and sprinkle each first with the remaining cheese and finally drizzle truffle oil over each bowl.