Looking for a side dish that won’t mess with the calorie intake? Cauliflower risotto is like feasting on water yet it’s tasty and full of nutrients.
As I most recently have some time, I was looking on the internet the other day. In need of fresh, intriguing ideas, inspirational dishes that I’ve never tasted before, to amaze my loved ones with. Hunting for a long time unfortunately could not find any interesting things. Just before I wanted to give up on it, I came upon this fabulous and simple treat simply by chance. The dessert looked so tempting
on its snapshot, it required quick actions.
It had been easy to imagine how it is created, how it tastes and just how much boyfriend is going to want it. Mind you, it is very easy to keep happy the man in terms of puddings. Anyhow, I went to the blog: Suncakemom and used the simple instuctions that were coupled with great photographs of the method. It really makes life much easier. I can imagine that it’s a bit of a hassle to take photographs in the midst of cooking in the kitchen as you may normally have gross hands so that i sincerely appreciate the effort and time she devote for making this post .
That being said I am empowered presenting my personal dishes in a similar way. Many thanks for the idea.
I had been fine tuning the main mixture to make it for the taste of my family. I must mention that it was an awesome outcome. They prized the flavor, the consistency and loved getting a treat like this in the middle of a lively workweek. They ultimately requested lots more, more and more. So the next time I’m not going to make the same miscalculation. I’m likely to double the volume to keep them delighted.
This recipe is based on the cauliflower risotto recipe recipe from SunCakeMom
Heat oil in a pan and add the finely diced onions.
Saute until it gets a glassy / translucent look.
Add the crushed garlic and saute on medium to high heat until the garlic is fragrant for about 3-5 minutes.
Add the optional sliced mushrooms and saute until the mushrooms are reduced in size and get a brownish color.
Until we wait for the onion and the mushrooms, get the cauliflower ready in a food processor or with a manual shredder. Or with our trusty knife.
Mix the cauliflower rice with the onion and optional mushrooms.
Add stock or simply a bit of water into the pan, mix everything together and cook it under lid until the cauliflower gets a desired texture for about 3-10 minutes.
Mix in the grated hard cheese.
Wait a bit until it melts and cauliflower risotto is ready to be served.