Cauliflower Rice Risotto
This recipe is extremely satisfying on many levels and one that I like to make when my craving for something cozy, indulgent, creamy, & cheesy needs its fix!
Rachel’s tips:
You can use pre-cut cauliflower rice to make this even quicker! This can be found just about everywhere these days. Often in the deli area as a “freshly chopped” version or in the freezer section at the grocery store.
My 2 favorites are Trader Joe’s brand and the big frozen bags found at Costco.
If you’re using frozen cauliflower rice, allow it to mostly thaw first.
1 head of cauliflower is equal to about 4 cups of cauliflower rice.
OR – simply make your own cauliflower “rice” using a large head of cauliflower broken into florets.
Place cauliflower florets into a food processor and lightly pulse until broken into rice-sized pieces. Do not over-pulse, or you’ll just have mush.
For Meal Prep:
Place your leftovers into glass food prep containers in the fridge to reheat for future meals throughout the week. The flavor only gets better the next day! I would recommend storing this dish in the fridge for 2-3 days max.
Cauliflower has a lot going for it. Not only is it one of the most versatile veggies, but it also contains some of every vitamin you need, as well as a healthy dose of fiber.
Not bad for a veggie that’s 92% water!
Cauliflower is rich in antioxidants, low in carbs and calories … PLUS it has protective qualities to guard against cancer and heart disease! It’s also a good source of choline, which helps your metabolism, cell health, and supports many processes in your body.
Because of its mild taste, it can be added to a number of recipes to replace less nutrient-dense, higher-carb ingredients.
It can be used a ton of different ways in your meals – steamed or roasted, turned into “rice,” mashed like potato, or even shredded and used in bread and pizza crust!
REFERENCE:
Rachel’s Note:
Use ANY milk of your choice. My personal preferences for this risotto are unsweetened coconut milk or unsweetened cashew milk.
How To Make Your Own Ghee:
6 servings
Ingredients:
- 2 Tbsps olive oil
- 2 Tbsps clarified butter or ghee
- 1 sweet onion, finely diced
- 16 oz fresh or frozen cauliflower rice
- 4 garlic cloves, pressed
- 1 cup milk of choice (dairy or non-dairy)
- 2 Tbsps GF flour
- sea salt and ground pepper, to taste
- 1 cup parmesan cheese
- a few sprigs of fresh thyme
Instructions:
Heat your oil and butter in a large skillet over medium heat.
Add the onion and saute until soft. Stir in the cauliflower rice and garlic.
Cook stirring frequently until the cauliflower rice is just tender, around 6-8 minutes.
Meanwhile, in a medium bowl, whisk your milk and flour together until smooth.
Season the cauliflower with sea salt and pepper to your taste.
Pour in the milk mixture and cook, stirring continuously until the sauce thickens.
Stir in the parmesan cheese and fresh thyme leaves, then remove from the heat.
Garnish with a few more fresh thyme leaves and a pinch of freshly grated parmesan cheese if desired.
Serve immediately and enjoy!
Rachel
Ingredients
- 2 Tbsps olive oil
- 2 Tbsps clarified butter or ghee
- 1 sweet onion, finely diced
- 16 oz fresh or frozen cauliflower rice
- 4 garlic cloves, pressed
- 1 cup milk of choice (dairy or non-dairy)
- 2 Tbsps GF flour
- sea salt and ground pepper, to taste
- 1 cup parmesan cheese
- a few sprigs of fresh thyme
Instructions
- Heat your oil and butter in a large skillet over medium heat.
- Add the onion and saute until soft. Stir in the cauliflower rice and garlic.
- Cook stirring frequently until the cauliflower rice is just tender, around 6-8 minutes.
- Meanwhile, in a medium bowl, whisk your milk and flour together until smooth.
- Season the cauliflower with sea salt and pepper to your taste.
- Pour in the milk mixture and cook, stirring continuously until the sauce thickens.
- Stir in the parmesan cheese and fresh thyme leaves, then remove from the heat.
- Garnish with a few more fresh thyme leaves and a pinch of freshly grated parmesan cheese if desired.
- Serve immediately and enjoy!
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