Pulling ingredients out of the fridge, my spouse asked what I was making. I smiled and said, “Making cauliflower rice”. He looked at my ingredients and said, “Why not make risotto?” I looked at him and said, “Great idea!” (real life confession I have NEVER made risotto, but my culinary pride was on the line. I had to make this. ). My spouse, knowing this, offered to help. I stubbornly said, “I got this” I took a few sips of wine, eyed my ingredients, and held my own MasterChef audition.
Now, if your asking what the hell is Cauliflower rice is? Let me confess I had no idea there was such a thing until today.Ok, so here’s the idea. Most recipes call for pulsing the cauliflower in a food processor, working in batches. I found the fastest and easiest way is to use the grater blade in the food processor, and it takes just a few seconds to grate the whole head of cauliflower. If you don’t have a shredding blade, grate by hand with a box grater (great task to keep the kiddio busy). Shredded cauliflower “rice. Then you use that cauliflower rice like you would tradition risotto rice (Arborio rice). Add in wine, mushrooms, and a little cheese and you’ve just made a killer fake-out risotto. Bon Appetit!
- 1/4 cup olive oil
- 1/2 bunch scallions (any onion will do)
- Half bell pepper
- 1 large cauliflower, finely grated
- 2 cloves minced garlic
- Herbfarm seasoning
- 1/3 cup white wine (yes, drink the rest)
- Five mushrooms, sliced
- 1/2 cup veggie or chicken broth + more if needed
- Zest of 1 lemon
- 1/2 cup canned coconut milk
- 3/4 cup parmesan cheese
I have stated previously, no one uses a whole can of coconut milk in one recipe. I freeze my extra in 4oz containers. For this dish I placed two in a pot and let it simmer on low to defrost.
Heat a large, high sided skillet over medium heat and add two tablespoons olive oil. Add the onion, garlic, and bell pepper; season with salt and pepper, and cook until caramelized, about eight minutes. Then add the “rice” and season with herb farm. Cook for two more minutes. Deglaze the pan with white wine and cook, stirring constantly, until the liquid is almost evaporated. Stir in the mushrooms. Slowly pour in the broth and coconut milk and bring to a simmer. Cook until the “rice” and mushrooms are tender and “risotto” is nice and creamy, about six to eight minutes. Place lemon peels and parmesan in food processor for a quick pulse, add to pot, stir. Remove from heat then add the basil! Delicious game changer.