The recipe below is great without any additional ingredients, but if you’re really craving comfort food then fatten the risotto up a bit. Generous amounts of grated Parmigiano-Reggiano cheese or butter (or both) will do the trick. A garnish of fresh herbs like basil, parsley and chives add colour and flavour.
Like traditional risotto, this dish shouldn’t be overcooked. Stop when the cauliflower is al dente. Otherwise, you’ll end up with a bowl of mush. Still flavourful, but lacking the crisp-tender texture that makes cauliflower risotto really good.
Ingredients
2 lbs. Frozen cauliflower rice
4 slices bacon
3 tbsp. butter or avocado oil
1/2 cup chopped onion
3 stalks chopped celery
2 cloves minced garlic
8 oz. thinly sliced mushrooms
1/2 cup broth
fresh thyme
salt and pepper
2. Cut your bacon slices in half and place them in a skillet on the stovetop over medium heat and brown until they are crispy. Add the onion and celery to the pan and sauté for about 5 minutes, or until they’re soft. Add the garlic and stir until fragrant.
Fat: 10.6 g Carbs: 5.4g Fibre: 4.4 g Protein: 7 g"
2 lbs. Frozen cauliflower rice
4 slices bacon
3 tbsp. butter or avocado oil
1/2 cup chopped onion
3 stalks chopped celery
2 cloves minced garlic
8 oz. thinly sliced mushrooms
1/2 cup broth
fresh thyme
salt and pepper
Method
1. Preheat your oven to 375 degrees Fahrenheit. Lay the cauliflower rice out on a large baking sheet and place it in the oven for about 30 minutes, or until the rice is defrosted and has browned slightly.2. Cut your bacon slices in half and place them in a skillet on the stovetop over medium heat and brown until they are crispy. Add the onion and celery to the pan and sauté for about 5 minutes, or until they’re soft. Add the garlic and stir until fragrant.
3. Add a tablespoon of butter to the pan. Once the butter is melted, add the mushrooms. Sauté until soft.
4. Add the remaining butter to the pan. Once it is melted, add the cauliflower rice and broth. Stir until the broth evaporates and the butter coats the rice. Add fresh thyme leaves and season with salt and pepper.
Notes/Tips
i) If you’d like, you can make your own cauliflower rice by putting cauliflower florets into a food processor and pulsing them until crumbles form. It is still recommended to roast them after this as it will help them be more tender and reduce the stovetop cooking time.
ii) Use your favourite herbs here – rosemary, sage, parsley… any of them will work well.
4. Add the remaining butter to the pan. Once it is melted, add the cauliflower rice and broth. Stir until the broth evaporates and the butter coats the rice. Add fresh thyme leaves and season with salt and pepper.
Notes/Tips
i) If you’d like, you can make your own cauliflower rice by putting cauliflower florets into a food processor and pulsing them until crumbles form. It is still recommended to roast them after this as it will help them be more tender and reduce the stovetop cooking time.
ii) Use your favourite herbs here – rosemary, sage, parsley… any of them will work well.
Nutrition
Serving Size: 1/6 of recipeFat: 10.6 g Carbs: 5.4g Fibre: 4.4 g Protein: 7 g"
Need help with weight/measurement conversion
Related Post
Eight Health Benefits of Cauliflower - read it here
You will find a variety of articles and recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan
31 comments:
Delicious!
All of the ingredients agree with me, so I'm sure I'd like it.
Looks like it's full of flavourful ingredients to minimize the cauliflower taste.
Gracias por la receta adoro la coliflor. Te mando un beso
Love bacon :-) This looks really tasty.
Not sure what Cauliflower rice is.
Coffee is on and stay safe
I do like cauli rice. Thank you.
Very nice indeed.
Hmmm, this sounds really yummy!
It has to be exquisite, rice we like almost everyone, each with their preferences but it is a food that we like a lot.
Best regards.
I do like a good risotto!
I think I'd probably enjoy this as I love cauliflower whereas I'm not a lover of traditional risotto, it's the sticky rice I don't like.
Hello,:=) It looks good, and has all the ingredients I can eat on my diet. Thank you!:=)
So yummy! Thanks for sharing! Valerie
Hello,
It looks yummy, thanks for sharing the recipe!
Take care, have a happy day!
...there are lots of way to enjoy cauliflower.
I'll take the cauliflower all by itself, whether raw or cooked. It's a favorite of mine.
this sounds so good...i like the list of delicious ingredients!! mushrooms a favorite of mine, the husband, not so much!!
Sounds yummy!
Thanks for the tasty recipe. I' m your new follower. May you follow me back?
Thanks and have a nice day!
Yum! Sounds so tasty! A nice dish for a cool fall evening! x K
Looks yummy.
This looks lovely, and I am a big cauliflower fan. Have a great week, Sue xx
Looks delicious, altho caul. rice doesn't appeals.
Looks incredibly yummy. Thanks Jan and all the best!
My daughter makes this dish and it is delish. xx
Yum, One of my faves.
Oh yummy! and Healthy besides ~ great ~ Xo
Living in the moment,
A ShutterBug Explores,
aka (A Creative Harbor)
Jan - I never met a risotto that I didn't like! Looks like a delicious recipe!
This is one combination of foods I would never have thought of...I don't know why. I would like to have a taste of it.
Parece una receta muy sabrosa. Besos.
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