January 26, 2022

Wild Mushroom & Cauliflower “Risotto.” {Low Carb, Vegetarian Recipe}

When I say I’ve been working for years to perfect this low-carb vegetarian comfort dish, I’m not exaggerating.

It started out as just a head of cauliflower chopped up and covered in cheese—my super lazy but satisfying answer to a decadent Sunday night meal. Over the years, it has evolved into its current integration—still cheesy, still comforting, but infinitely more delicious and polished, not to mention Instagram worthy (should you care about that sort of thing!).

The mushroom sauce adds a meatiness and depth that is hard to describe and the cauliflower “risotto” somehow tastes like tender rice that has been lovingly stirred over the course of hours. Perfect for winter nights, a bottle of red, and maybe a friend or two.

Prep time: 15 minutes
Active cook time: 15 minutes
Serves: 2

You will need:

>> One large head cauliflower “riced” or two packages prepared cauliflower rice (do not use frozen)

>> Three cups chopped wild mushrooms (or just use regular old button mushrooms if that’s what you have)

>> 1 clove garlic, minced

>> 2 tablespoons fresh thyme

>> 2-3 tablespoons red wine

>> 4-5 tablespoons grated parmesan (6 tablespoons if you like it extra cheesy)

>> 1- 1/2 cups grated Mexican cheese (2 cups, same way!)

>> salt and pep to taste

>> 1 tablespoon olive oil

To make:

Prepare cauliflower “risotto.”

If cauliflower is not already riced, cut into small chunks and place in blender in batches. Be careful not to fill blender more than halfway. Cover cauliflower with water and gently pulse blender until it reaches a rice-like consistency (don’t over blend!). Drain cauliflower and repeat until it is all riced.

Place cauliflower in a steaming basket and set aside. Heat water in steamer and place cauliflower on top when you are ready to make the mushroom sauce. Steam until tender, about five minutes.

Prepare mushroom sauce.

Heat up olive oil in a medium saucepan. Add mushrooms, garlic, salt, pepper, and thyme. Sauté for a few minutes or until mushrooms begin to release juice. Add wine and Parmesan and bring to boil. Lower to simmer for a couple of minutes until the sauce thickens slightly.

Meanwhile, remove cauliflower from basket and place in two medium bowls. Mix half of the Mexican cheese into each, add salt and pepper.

Top each bowl with half of the mushroom sauce and serve immediately with a nice crusty bread!


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