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Author Notes: This risotto is made by turning cauliflower into a rice like consistency. Using cauliflower as rice gives a great, and different flavour to the dish, and its even better the next day. This recipe is low-carb, gluten-free and grain-free friendly. —bronte hogarth
Medium head cauliflower, cut into florets
cup Dried Shiitake
Large handfuls of spinach
Small brown onion, diced finely
teaspoons Garlic, minced
cups Vegetable stock
tablespoon Olive oil
cup Parmesan cheese (replace with 2 Tbsp nutritional yeast if Vegan)
A sprinkle of crushed macadamia nuts to garnish, optional
- Put dried Shiitake mushrooms in a bowl. Bring to the boil enough water to cover the mushrooms. Once the water has boiled, pour over the Shiitake and let them soak for around 10 to 15 minutes, until soft.
- Add the cauliflower florets to a food processor and process, scraping down the sides of the processer as needed, until it resembles “rice,” approximately 2-3 minutes.
- Heat olive oil in a large skillet over medium-high heat. Add the thinly diced onion and garlic to the skillet and cook, stirring often, until translucent, about 3-4 minutes.
- Add the cauliflower “rice” to the skillet and stir, cooking for 2 minutes or so, until combined.
- Add the Shiitake and vegetable stock, heat and cover, letting it cook until most of the liquid has been disappeared. You’ll want the cauliflower to be “al dente” with a little texture so it isn’t just mush.
- Add the spinach and parmesan. Heat through until the spinach starts to wilt down.
- Now you are ready to serve! spoon onto plates or bowls and sprinkle a little extra parmesan on if you wish, and some crushed macadamias over the top to finish.
- This recipe was entered in the contest for Your Best Dinner That Makes a Good Lunch