Ingredients

The following ingredients have 4 Servings
  • ½ / 150 ml cup Olive oil or lard
  • 1 Onion (finely diced)
  • 1 clove Garlic
  • 10 oz / 300g Mushrooms (opitonal)
  • 1 teaspoon Salt
  • ½ head / 650g Cauliflower (riced)
  • ½ cup / 150ml Water or stock
  • 2 oz / 60g Parmesan grated (0r similar hard cheese)

Instruction

  • Heat oil in a pan and add the finely diced onions.
  • Saute until it gets a glassy / translucent look.
  • Add the crushed garlic and saute on medium to high heat until the garlic is fragrant for about 3-5 minutes.
  • Add the optional sliced mushrooms and saute until the mushrooms are reduced in size and get a brownish color.
  • Until we wait for the onion and the mushrooms, get the cauliflower ready in a food processor or with a manual shredder. Or with our trusty knife.
  • Mix the cauliflower rice with the onion and optional mushrooms.
  • Add stock or simply a bit of water into the pan, mix everything together and cook it under lid until the cauliflower gets a desired texture for about 3-10 minutes.
  • Mix in the grated hard cheese.
  • Wait a bit until it melts and cauliflower risotto is ready to be served.