• On Mar, 21, 2020
•  lady
•  Recipes

Looking for a side dish that won’t mess with the calorie intake? Cauliflower risotto is like feasting on water yet it’s tasty and full of nutrients.

As I recently have a little time, I was searching on the internet the other day. In need of new, fascinating thoughts, inspiring dishes that I have never tasted before, to delight my family with. Searching for a while yet could not find any interesting stuff. Just before I thought to give up on it, I discovered this delicious and easy treat by accident at Suncakemom. It seemed so mouth-watering on its image, that required quick action.

It had been simple enough to imagine how it is made, how it tastes and how much my hubby might like it. Mind you, it is rather simple to delight the guy in terms of cakes. Anyway, I visited the page and then followed the step-by-step instuctions that had been combined with nice pics of the method. It really makes life much easier. I could imagine that it is a bit of a effort to take photos in the middle of baking in the kitchen as you may will often have sticky hands and so i highly appreciate the time and energy she devote for making this blogpost and recipe conveniently followed.

Having said that I’m encouraged to present my own recipe in a similar fashion. Many thanks for the concept.

I was tweaking the original recipe create it for the taste of my loved ones. Need to tell you it had been an awesome outcome. They prized the taste, the consistency and enjoyed getting a treat such as this in the midst of a busy week. They ultimately demanded more, more and more. Thus the next time I am not going to commit the same mistake. I’m likely to twin the quantity .

cauliflower risotto recipe recipe invented by suncakemom.

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.