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 a few days ago. Looking for fresh, exciting thoughts, inspiring meals that I’ve never tried before, to delight my loved ones with. Hunting for a while but could not find too many interesting things. Just before I wanted to give up on it, I discovered this tempting and easy treat by chance. The dessert seemed so delicious on its photos, that called for rapid action.
It absolutely was not difficult to imagine the way it is made, its taste and how much my hubby will like it. Mind you, it is very easy to impress the man in terms of desserts. Anyway, I got into the page: Suncakemom and then used the precise instuctions which were accompanied by great graphics of the procedure. It really makes life rather easy. I could imagine that it is a bit of a effort to take photos down the middle of baking in the kitchen as you will often have sticky hands thus i really appreciate the commitment she put in to make this post and recipe conveniently implemented.
With that said I’m encouraged presenting my personal dishes in a similar fashion. Thanks for the concept.
I had been fine tuning the initial mixture to make it for the taste of my loved ones. I must mention that it was a terrific success. They enjoyed the flavour, the structure and enjoyed having a sweet like this in the middle of a busy workweek. They basically requested even more, a lot more. Thus the next time I am not going to make the same miscalculation. I’m gonna multiply the volume to make them delighted.
Original cauliflower risotto recipe recipe is from 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.
