This cauliflower mushroom risotto is going on the meal plan next week after a test run that revealed my family really loved it! I should say that we also really love mushrooms, even my kids, so if you don't care for them then you could try it without. You do need a food processor to make the cauliflower “rice” or you if you are like me (no time for ricing) you can buy cauliflower already riced at Publix, Trader Joe’s, Walmart, Costco etc., 1 bag of “rice” replaces a medium head of cauliflower.
What you need:
1 head of cauliflower, (approx 2 lbs) cut into large florets
1.5 lbs brown mushrooms chopped
1 tsp coconut or avocado oil
1 small onion, minced
1 small garlic, minced
1 cup chicken broth
1/2 tsp himalayan pink salt
Ground black pepper to taste
1/4 cup (1 oz) parmesan cheese, grated
1/4 cup (1 oz) mozzarella cheese, grated
3 tbsp parsley, finely chopped
What you do:
"Rice" cauliflower in batches in a food processor, transfer to a bowl and set aside.
Preheat large non-stick skillet on medium heat and add mushrooms. Cook for 5 minutes or until a bit golden, stirring frequently. Transfer to another 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 “rice”, 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 almond crusted chicken).
Nutritional Info
Servings Per Recipe: 6
Amount Per Serving = 1 cup Calories: 95.6 Total Fat: 2.3 g Cholesterol: 3.7 mg Sodium: 358.8 mg Total Carbs: 16.8 g Dietary Fiber: 5.3 g Protein: 9.7 g
Fix Container Count: 1 GREEN - 1 BLUE
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