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

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  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.

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

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

• 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 🙂