Cauliflower “Risotto” with Shiitake Mushrooms and Truffle Oil

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I LOVE cauliflower. It is delicious, super healthy and very versatile.  I know it sounds crazy, but it really makes a great substitute for the starch in many carb-heavy dishes. It lightens them up, adds a ton of nutritional value and tastes great.

My first experiment was turning cauliflower into pizza crust…AMAZING (check out the recipe here). It was so good I decided to try subbing it for rice in the “risotto” dish.  You must try it!

Simply process your cauliflower in small batches in the food processor until it looks like rice (you can do this step the day before cooking). How amazing is this? It really looks like rice:

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Cauliflower “Risotto” with Shiitake Mushrooms and Truffle Oil

  • 1 large head cauliflower, broken into florets (leaves and thick core discarded)

  • 1 13-oz box of unsalted, organic cannellini beans, drained and rinsed (you could also use a 15 oz can)

  • 1 cup low-sodium organic chicken or vegetable broth

  • 2 teaspoons avocado or olive oil

  • 10 oz skiitake mushrooms, sliced

  • 1/2 yellow onion, diced

  • 2 cloves garlic, minced

  • 1⁄4 tsp sea salt

  • 1⁄4 tsp fresh ground black pepper

  • 2 tbsp fresh lemon juice

  • 1 1⁄2 oz grated Pecorino Romano cheese, (optional)

  • 2 tablespoons fresh thyme

  •  4 tsp truffle oil

Place about 1 cup of the cauliflower in a large food processor and process for about 15 seconds, until pieces are about the size of grains of rice. Transfer to a large bowl and repeat with remaining cauliflower, amking sure to work in small batches to ensure even-sized pieces.

Place beans and broth in a blender and process for about 1 minute, until smooth.

Heat the oil in a large sauté pan (with a lid) over medium-low heat. Add the onions and cook for about 2-3 minutes. Add the mushrooms and cook for an additional 5 to 7 minutes, stirring often, until mushrooms are soft and most of liquid has evaporated. Add garlic, salt and pepper and cook for 1 minute.  Increase the heat to medium-high and add the lemon juice. Stir well. Add bean-broth purée and bring to a simmer. Add the cauliflower “rice” and stir well. Reduce heat to medium, cover, and cook for 8 to 10 minutes, stirring occasionally, until cauliflower is tender.

Right before serving, stir in the cheese (if using it) and top with fresh thyme and a drizzle of truffle oil.

 

Gluten Free, Side, VeganHillary IrwinComment