Challenge 20-20-20- Recipe Nº 12-Cauliflower Risotto

Seriously, a Risotto without rice?! Oh! Yes! This dish has quickly become a Keto Classic. Used as a single meal or as a side, it is absolutely great in replacing rice.

The truth is that we need carbs, complex carbs, not simple white bread and pasta carbs. Hence the substitutes are key to a healthier me!

OK Google play Jorge Palma

Ingredients

• 1 large head of cauliflower, stem removed, broken into florets

• 1 pack of Cream

• 2 tablespoons extra-virgin olive oil

• 1 onion, finely diced

• 1 tablespoon finely chopped garlic

• 1 teaspoon thyme or parsley

• 1 kg mushrooms, thinly sliced

• 2 tablespoons of grated Parmesan cheese, plus more for topping

• Sea salt and freshly ground black pepper

• Aged balsamic vinegar for drizzling or soya sauce

Preparation

1. In a food processor, or with a hand grater, add cauliflower florets in 3-4 batches and process until “rice” forms. The key to proper coarse “rice” texture is not to overcrowd the bowl. Or use a bag of store bought cauliflower rice. You can buy it frozen at your local supermarket in the frozen vegetable section. SO conveniente!

2. Cook brown mushrooms until golden on high heat.

3. Now it’s time to add flavor with onion and garlic. Just saute them.

4. Combine all ingredients with broth, salt and pepper. Stir, cover and cook for 4 minutes.

5. Turn off heat, add Parmesan cheese and parsley; stir until cheese is melted. Serve warm.

A magic side dish!