Risotto without rice, sounds like a joke right?
Well its a totally serious recipe I assure you, and even my partner who was a little hesitant about this meal at first, loved it so much he asked me to cook it for his parents next.
I'm a sucker for trying new things, and when I saw people posting photos on Instagram of this risotto which is actually made by turning cauliflower into a rice like consistency - I knew I had to give it a try.
I love to create recipes using ingredients I already have at home, and this week I had spinach and dried shitake mushrooms. So I put them all together in this warming seasonal dish, and believe me it doesn't disappoint.
Obviously its not exactly like eating a risotto, the texture is a little different, but using the cauliflower as rice gave such a great and different flavour to the dish. I will absolutely repeat this.
- 1 medium head cauliflower, cut into florets
- 3/4 cup shitake mushrooms
- 2 large handfuls of spinach
- 2 teaspoons minced garlic
- 1 small brown onion, diced
- 2 cups vegetable stock (plus 1/2 cup to soak the Shitake in - optional )
- Olive oil
- 1/4 cup parmesan (replace with 2 Tbsp nutritional yeast if Vegan)
- A sprinkling of crushed macadamia nuts (I crushed mine with the back of a knife so they were chunky still)
- Put dried Shitake mushrooms in a bowl. Bring to the boil 1 cup of water with 1/2 cup vegetable stock and pour over the Shitake to cover. Let them soak for about 10 minutes, until soft. Using a little vegetable stock in this part I think gives the mushrooms a better flavour (as they can sometimes taste quite earthy) but it is optional, plain water works fine too.
- Add the cauliflower florets to a food processor and process, scraping down as needed, until it resembles "rice," approximately 2-3 minutes.
- Heat a large skillet over medium-high heat. Add the thinly diced onion to the skillet and cook, stirring often, until translucent, about 3-4 minutes. Add in minced garlic and cook for another 2 minutes, or until golden.
- Add the cauliflower "rice" to the skillet and stir, cooking for about a minute or so, until combined.
- Add the vegetable stock, heat and cover, letting it cook until most of the liquid has been disappeared. You'll want the cauliflower to be "al dente" with a little texture so it isn't just mush.
- Add the spinach, Shitake and parmesan. Heat through until the spinach starts to wilt down.
- Now you are ready to serve! spoon into plates or bowls and sprinkle some crushed macadamias over the top. This really finishes off the dish.
Serves 3-4 people
What you can do
Design a healthy vegetarian diet to downsize environmental footprint
Choosing to be a vegetarian can mean large savings of CO2 pollution. It does, however, raise important dietary health considerations and we recommend women always seek appropriate nutritional advice if considering this activity.