I actually had someone ask me if I was tired of eating cauliflower...and I'm not! Â I love this stuff because it is so versatile! Â I cannot wait to utilize this amazing veggie more.
I'm channeling my inner Ina Garten with this Cauliflower Risotto.  You guys watch her, right?  I know I'm not the only one obsessed with Food Network personalities like her and my main BFF, Ree.  We could all totally be BFF's.  Let's all take a trip to the Merc, then drive down to Waco and meet up with Joanna at the Silos.  Actually, I really just want a cupcake from Joanna's bakery and some mac and cheese from the Merc.  Oh wait, those aren't low carb.  Shucks.
But guess what is low carb guys...this cauliflower risotto!
I love leeks because they have a nice oniony flavor, but not too strong.  If you've never cleaned leeks before, here is a good tutorial that I found on the interwebs. Those are some dirty suckers!  You really want to make sure you get all of that dirt out of there so you don't have dirt in your risotto!
Leek and Mushroom Cauliflower Risotto
Ingredients
- 1 head of cauliflower
- 4 tablespoon Butter
- 2 Leeks , Cleaned and tough green parts trimmed
- 8 oz Baby Bella Mushrooms , sliced
- 1 cup Shredded Parmesan Cheese
- ½ cup chicken broth
- ¼ cup heavy cream
- Kosher salt and pepper to taste
Instructions
- Cut cauliflower into florets and put into a food processor. Pulse until the cauliflower resembles rice
- Cut each leek in half lengthwise, then cut into ¼ inch pieces.
- Add 2 tablespoon butter, leeks and some salt to a skillet and sauté over medium for 5 minutes
- Add mushrooms to skillet and sauté for 5 minutes more or until soft
- Remove veggies from pan
- Add cauliflower, 2 tablespoon of butter, and salt to skillet over medium heat. Stir together and cover with a lid. Let cook until soft, about 8 minutes, stirring occasionally.
- Stir parmesan, broth, and cream into cauliflower
- add sautéed veggies and stir to combine.
- Season to taste
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Melissa says
This is amazing! Thank you!
Carol B says
Hi Jennifer, This recipe looks delicious! Cauliflower comes in all sizes. About how many cups of riced cauliflower are you using for this recipe?
jenniferbanz says
3 cups of rice cauliflower
Carol B says
Yum! Loved it!
Amy Webb says
Made this tonight and it was excellent. And I don’t even like cauliflower.
jenniferbanz says
So happy to hear that, Amy!
Joanna Evans says
Delicious, will definitely make again, thank you