Cauliflower Risotto

photo by Chef Michael Callah

- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 onion (sliced)
- 4 ounces mushrooms (sliced)
- 2 tablespoons extra virgin olive oil (EVOO, divided)
- 1 cauliflower head (riced)
- 1⁄4 cup flat leaf parsley (chopped)
- 1 tablespoon fresh rosemary (fine chopped)
- 4 ounces parmesan cheese (parmagiano regiano, grated)
- 1 cup almond milk
- 1⁄4 teaspoon salt (to taste)
- 1⁄4 teaspoon pepper (to taste)
directions
- Preheat oven to 350f.
- Place sauté pan with 1 tablespoon of EVOO over medium heat, add onions and cook until translucent. Add mushrooms and sauté until tender. Remove from heat.
- Place cauliflower and herbs into a mixing bowl and toss together with remaining EVOO. Transfer mixture onto a baking sheet, and place in oven for 30 minutes.
- Place large skillet over medium high heat and combine cauliflower with onion and mushroom mixture. Add cheese and almond milk and cook until it comes to a boil, reduce heat and continue to simmer for 5 minutes. Remove form heat and serve.
- Serving suggestion: Try serving with grilled fish and Romesco sauce.
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<p>Since becoming a member several years ago I've switched my focus, and have become a health coach as well as a chef. Therefore, you will be seeing more healthy options coming in the future. Stay tuned to my BLOG for updates as they develop. (http://chefcallahan.com) and (https://www.facebook.com/groups/HealthyMeAndYou/) Chef of the Day March 19, 2010 Contact me if you need ServSafe Manager Training!</p>