One thing I’ve learned during the pandemic was to stock up on frozen fruits and vegetables. One of my besties in the freezer is riced cauliflower – its great in an emergency. I then started coming up with low carb ways to remake the classics.
Any type of mushrooms will work with this recipe, however, I am very happy I chose to go outside of the box and purchase some Gourmet Blend shrooms from Whole Foods, which included shitake, oyster, chanterelle, enoki, etc.
How lucky are we to have cauliflower? It has been substituted in for so many unhealthy foods. And there are so many methods to making this vegetable taste EXTRA. Shout out to the CAULIFLOWER!!!
But of course, most anything you saute properly in some wine and veggie broth will taste great. And also, add some cheese and those tasty mushrooms and you have yourself a masterpiece.
Mushroom Cauliflower Risotto
- Add 1 tbs olive oil to a large deep skillet, on medium high heat. Saute your mushrooms until tender and golden – about 7 minutes. Season them with salt to taste. Transfer to a bowl and set aside. Wipe your skillet with a paper towel.
- Add the remaining 1 tbs olive oil to the pan and cook your shallot for 2 minutes and then add your garlic and stir for 30 seconds.
- Now add the cauliflower and season with the thyme and salt and pepper to taste. Stir this for 2 minutes. Next add in the wine and cook down for 1 minute. Then add the broth and mix it in. Cover the pan and lower the heat to medium low. Cook until the cauliflower is tender, about 5 minutes, stirring only a few times.
- Lastly, mix in the butter until melted. Add in the pecorino cheese and mushrooms and toss all together. Taste and season if needed.