CAULIFLOWER RISOTTO
WOW. This recipe for cauliflower risotto is a MUST try. It is not only beautiful but exceptionally delicious. It’s worthy to be served for special occasions but satisfying enough for a regular meal or a side dish.
The original recipe can be found at “Vegangela” blog but I changed it considerably: Low-Carb Cauliflower Risotto
Notice that the blogger labeled this recipe as “low-carb.” We have a society in which the majority of people think all carbs are “bad” therefore “low carb” is good. There is a huge difference between unprocessed or minimally processed carbohydrates such as beans, potatoes, and whole grain bread vs highly processed carbohydrates such as store-bought cakes, cookies, and white bread. Why do we continue to think all carbs are bad despite a vast amount of studies showing the benefit of a high carbohydrate plant-based diet? Watch this 9 minute video when you get a chance where Dr. John McDougall explains how the incorrect notion about carbohydrates has lead to worsening health in our country: Why You THINK Carbs Make You Fat
CAULIFLOWER RISOTTO
Ingredients
450g mushrooms, chopped (The blogger used just oyster mushrooms but says any mix would be great. I used 24 oz baby bellas since it’s what I had)
1 head cauliflower, grated either by hand or food processor (I used food processor)
1/4 cup dry white wine (I substituted with 1/4 cup broth since I didn’t have wine)
1 cup onion, grated (I finely chopped 1/2 onion in a food processor and was closer to 1 1/3 cup)
2 garlic cloves, minced (I used 4 cloves)
3/4 cup vegetable broth, divided
6 Tablespoons pine nuts, lightly toasted (This is the amount in a 2.25 oz bag)
2 Tablespoon nutritional yeast
1 teaspoon salt, or to taste
2 Tablespoons vegan “butter” (I left it out since did not have my homemade version on hand)
Truffle oil (I did not use)
freshly ground pepper, to taste
I added a bunch of fresh asparagus, tough ends removed then cut into quarters
Instructions
In a medium skillet over medium heat, saute the mushrooms and asparagus in 1/4 cup vegetable broth until tender and the majority of the liquid has evaporated. Set aside.
In a large skillet over medium heat, dry saute the onions and garlic for a few minutes until the onion becomes translucent. Add a splash of water when they tend to stick and stir constantly.
To the onions/garlic add the cauliflower and 1/4 cup wine (or substitute broth), and cook for about 5 minutes, until the wine has evaporated. Add 1/2 cup broth, reduce the heat and cover, letting it cook a few minutes. You’ll want the cauliflower to be “al dente” with a little texture so it isn’t just mush. (It took mine much longer than “a few minutes” so stir and taste frequently.)
Meanwhile, pulse together the pine nuts, nutritional yeast, and salt in a high speed blender until it forms a powdery consistency.
Remove the cauliflower from the heat and stir in the pine nut mixture until well combined.
Stir in the “butter” (if using) and season with pepper, to taste.
Fold in the mushrooms and asparagus.
Blogger drizzled with truffle oil before serving but I did not.
