Cauliflower Risotto

Submitted by Chef Michael Callah

"This is my healthier twist to a Mediterranean classic. If you're trying to limit your carbs this tasty and fairly simple recipe will fit the bill. Though this recipe takes about as long to make as the traditional recipe with Arborio rice, the results are pretty amazing! Try serving with Grilled fish and Cal's Romesco -- http://www.food.com/recipe/cals-romesco-393119"

 

• 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

1. Preheat oven to 350f.
2. 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.
3. 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.
4. 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.
5. Serving suggestion: Try serving with grilled fish and Romesco sauce.