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When I found this risotto recipe, I knew it was something I would want to try.
However, I was hesitant becasue I had seen recipes that called for "riced" cauliflower before, and they had really scared me off.
I was intimidated by how the cauliflower turned into perfect little morsels of rice. I thought you had to be a professional "ricer" ..But after making it , I can tell you first hand that is not so!!
It is fast and easy to make. All you do is cut your cauliflower into flowerettes, place in the food processor with the metal blade and process 3 or 4 times very quickly ( on /off) until the cauliflower resembles rice.
It's that easy. So, there's no reason not to try this recipe ( even if you are not a cauliflower fan because it doesn't end up tasting like cauliflower)
|Break cauliflower into flowerettes|
|Place into food processor with the metal blade|
|Process very quickly 3 or 4 times until cauliflower resembles rice ( don't over do it)|
Which way did I choose to make this recipe?
I decided to try starting with raw cauliflower since the cauliflower seems to be abundant right now and relatively reasonable ; I also made the low carb higher fat version, and I was very happy with the results. I also experimented and include vegan substitutions.
Personally, I'm following the Suzanne Summers Diet right now which is based on food combining. I eat fruit and carbs in the morning ( like berries or an orange - wait 20 minutes and then have oatmeal) . After my one carb meal, I wait 3 hours before I eat low carb meals the rest of the day, which is mostly vegetables, fats, and protein. She has some funny rules, like no carrots and beets, but I'm only on it for a short time. I like it because it gives me flexibility and an opportunity to include butter in my diet , which I absolutely adore. It find it also helps cut down cravings.
1 small head of cauliflower, riced
1 package of white sliced mushrooms
2 Tablespoons butter ( or use olive oil)
2 pieces of fresh garlic, minced
1/2 cup light cream (vegan alternative or use coconut milk)
1/2 cup Parmesan cheese ( vegan alternative or use 1/4 cup nutritional yeast for a cheeselike flavor)
On a very low flame in a dutch oven type pot, saute the garlic and mushrooms in the butter until the mushrooms are lightly cooked. Add 3-4 cups of riced cauliflower and cook and stir for about 5 minutes. Add cream or coconut milk and continue to stir and cook for another 5 minutes minutes. Shut off flame and cover pot for about 5 minutes ( No longer). Remove from flame and mix in Parmesan cheese and serve.
|Light and Creamy Grain Free Mushroom Risotto|
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