Mushroom Cauliflower “Risotto” [Paleo, Gluten free, Grains Free, Dairy free, Sugar free, Vegan]

Mushroom Risotto made with Cauliflower.  Served with Skewered Ostrich meat

Mushroom Risotto made with Cauliflower. Served with Skewered Ostrich meat

A gluten-free spin on the traditional Risotto,  with cauliflower!  Traditionally, Risotto /rɨˈzɒtoʊ, rɨˈzoʊtoʊ/ is a north Italian rice dish cooked in a broth / stock to a creamy consistency. The broth / stock can be derived from meat, fish, or vegetable. Many types of risotto contain butter, wine and onion.

I watch too many episodes of the BBC’s Come Dine with Me, according to my family!  I  recently viewed a contestant making the risotto with Arborio rice, butter, dairy cream, and wine and it looked a simple recipe to adapt for a gluten free lifestyle.  It indeed was, and,  there wasn’t any taste of cauliflower.  The dish turned out to be a creamy delight, with a hint of fresh lemon, in low carb riced cauliflower, cooked in ghee and onions for the buttery taste flavour.  While the cauliflower risotto is typically a vegan dish, I served these with Ostrich meat for my protein fill, feather-like massaged in a lemony masala marinade of olive oil, fresh garlic and ginger, masala, salt and fresh lemon juice, for 15 minutes, then skewered and oven grilled with coconut oil  – a tres magnifique meal indeed!

The recipe below, serves 4, and provides filling nourishment in a gluten free and low carbohydrate meal.  Yesterday, during my weekly meal preparation sessions that began at 6am!, I riced, in my food processor,  3 heads of cauliflower intent on freezing them for the weekly meals – that it was so fresh and the consistency so closely resembled rice grains, I felt loath not to cook the cauli rice while it was so fresh.  I’m so glad I got to use it up without freezing!

Mushroom Risotto made with Cauliflower.  Served with Skewered Ostrich meat

Mushroom Risotto made with Cauliflower. Served with Skewered  oven grilled Ostrich meat

 

Ingredients

1 large head cauliflower

2 tblsp coconut oil or ghee

½ onion, finely chopped

2 garlic cloves, minced

200g mushrooms,  sliced thinly, stems removed

1 cup coconut milk (preservatives free, sugar free)

1 cup vegetable stock (preservatives free) OR chicken stock (if non-vegan)

1 tblsp dried parsley or 3 tblsp fresh parsley, chopped

1 tsp fresh thyme, chopped

Juice from ½ a lemon

Himalayan or  Sea salt to taste

½ – 1 tsp freshly ground black pepper

 

Here’s How

  • If using a food processor cut the cauliflower into florets and add to the food processor with the grater attachment plate to process the cauliflower to “rice”stage. If you don’t have a food processor,don’t cut the cauliflower into florets. Instead grate the cauliflower using a cheese grater. Once the rice is made, set aside.
  • In a large non stick pan, add the choice of oil, and heat over medium-high  stove top heat. Add the onion and garlic  and saute until the onions are soft and translucent, for about 3 – 4 minutes.
  • Add the mushrooms and lemon juice and continue cooking for another 5 minutes, until all of the liquid has evaporated.

mushrooms

  • Now add in the coconut milk, vegetable stock, salt, pepper, and thyme and bring to a simmer.

sauce

  • Stir in the cauliflower rice, reduce the heat to medium and cover the pan.

caulisauce

  • Cook for 10 minutes, stirring occasionally, until the cauliflower is tender but not soft (al dente like traditional risotto)
  • Add the parsley and mix well.
  • Remove from heat and serve as desired, on it’s own with a salad, or as a side dish with protein of choice.

Enjoy 🙂

Mushroom Risotto

 

 

 

 

 

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Prava Singh

A Mom, daughter, wife, sister, aunt and friend experiencing life through an evolutionary body with a revolutionary mind... A recent past former Type 2 insulin dependent and hypertensive walking time-bomb for 13.5 years, I have made positive lifestyle changes that has aided and abetted my health status for my overall betterment. Passionate about all things food, with a proud Indian heritage, I regularly blog my culinary attempts that have worked for me in my endeavours to break the shackles of food addictions and food slavery. Passionate about people too, my decision to share these endeavours is driven by informing others that a lifestyle change through food is indeed possible. I have indeed survived high school and survived life too in the most interesting and thought-provoking ways. Having lost over 50kgs of excess weight in just under a year, I have reclaimed my life and am thoroughly enjoying the journey.

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