Cauliflower Risotto with Mushrooms
This Cauliflower risotto with mushrooms became a favorite dish in our family, even though it does not look and taste like a classic Italian risotto.
prep. time, min
Nutritional info (per serving)
1 head (about 800 g) cauliflower, cut into florets
1 medium onion
100 g smoked bacon
300 g Portobello mushrooms or champignons
2 cloves garlic
2 tbsp olive oil
1 tsp dry thyme
1 tbsp vegetable or mushroom broth
1/2 cup finely chopped parsley
4 tbsp grated Parmesan (lactose free)
Put the prepared cabbage into the bowl of the food processor. Pulse until you get the texture of rice or couscous. Cut the onion, bacon and mushrooms. Finely chop the garlic.
Heat the oil in a large saute pan. Gently fry the onion and bacon. Then add the mushrooms and fry, stirring occasionally, until the mushrooms are golden brown. Season with salt and pepper. Add garlic and thyme. Cook a couple more minutes together.
Put the riced cauliflower to the pan with mushrooms. Pour in stock and mix well. Bring to a boil, then reduce heat to low, and cover with lead. Cook about 10 minutes, or until almost all liquid is absorbed. Add chopped parsley. Adjust seasonings, if needed.
To serve, sprinkle the Cauliflower Risotto with grated Parmesan cheese.