Cauliflower & mushroom risotto
I made this Cauliflower risotto the other day to go with some BBq ribs, and it tastes just like an actual rice risotto. It was so rich and flavorful, it made me want to cry.
I think I got the idea from one of Jamie Oliver's recipes, but I didn't really followed his and just tried to quickly put something together.
Here's what I did.
3 tbs butter
1/2 medium head of cauliflower
3 cloves of garlic
1/2 lb mushrooms (I used button mushrooms)
1 1/2 cups half&half, or 1 cup heavy cream
salt and pepper to taste
We're all pretty familiar with cauliflower rice and how to make it, right? Well, this recipe calls for cauliflower rice prepared in reverse order. I first put my RAW cauliflower into a food processor with half an onion and a few garlic cloves and made everything to about a size of rice grains. I then sauteed everything in a very generous amount of butter until it started to get soft and got just a bit of color. My chopped mushrooms went in the pan next for just a few more minutes. The last ingredient to go in is either half&half or heavy whipping cream. I had half&half on hand that day, so I used about a cup, cup and a half. Just enough for everything to come to a simmer. Give it about 20 minutes (until fully cooked), sprinkle with fresh parsley and goat cheese, and get ready to go to heaven.