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.