Showing posts with label cauliflower risotto. Show all posts
Showing posts with label cauliflower risotto. Show all posts

Wednesday, April 30, 2014

Low-carb vegetarian Cauliflower "Risotto" #recipe

From Daryl aka Avery: I'm off at a writer's convention called Malice Domestic. I've gone every year for quite a while, now.

First I visit my sister, who leaves near Washington DC, and then I head to the hotel. I get to see a number of my MLK sisters. Can't wait. I'll share pictures next week!

Needless to say, I'm not cooking while I'm gone, but I thought I'd share this recipe that I made last weekend. My honey of a husband adored it.

I know we've had a couple of cauliflower recipes lately. Cauliflower steaks from Cleo. Cauliflower salad from Mary Jane aka Victoria. I even "thought" we'd had cauliflower risotto, but I can't find it in the list of recent cauliflower posts, so at the risk of being redundant, I'm going to share my version of cauliflower risotto - WITH NO RICE. This is all veggies and cheese and so yummy that my husband said he prefers it to mashed potatoes. I know, knock me over with a feather! It's a new go-to low-carb dish to keep us eating healthy. 

Enjoy!

CAULIFLOWER "RISOTTO"

Ingredients:

1 head cauliflower
2 tablespoons olive oil
½ yellow onion, diced
1 teaspoon garlic salt or power
1 teaspoon salt
1 teaspoon white or black pepper
1 large zucchini, chopped
1 cup grated Parmesan cheese
1/2 cup milk (or cream, which is lower in carbs)
1/2 cup chicken broth, more if necessary

Directions:

Here’s how to make the cauliflower. Chop the cauliflower into cubes. Using a food processor grind the cauliflower until it is rice size. This may take grinding half and then grinding the second half.




Pour the “rice” cauliflower into a bowl and microwave for 3-5 minutes on medium-high. Do NOT add water.

Meanwhile, heat the olive oil in a fry pan. Add the onion and garlic salt and sauté for 2 minutes. Add the chopped zucchini and cook for 3 minutes. Add the cauliflower "rice", salt & pepper, cream (or milk) and broth.


 










Cook for approximately 5 min. Add the Parmesan cheese and stir. Add MORE broth, if necessary.


Note: If you want, you can substitute the zucchini with any other vegetable, like kale, summer squash, mushrooms, etc. Add shrimp or chicken, too.

PSS: This reheated well the next night. And I served it with Parmesan crisps (shared a couple of weeks ago). No carbs in those, either. Just cheese.

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