Low-Carb Cauliflower ‘Risotto’ That Tastes Like Real Risotto
I’m not easily impressed, but I impressed the hell out of myself with this dish. My wife (who has never been impressed by anything) was all, “I can’t believe this is cauliflower. This is amazing.” But before my head expanded too much, she dropped, “I’m just not into the mushrooms. I know most people are, but mushrooms creep me out. Other people would love this.”
Low carb people, you’re welcome. Vegans, just use Nutritional Yeast in place of cheese and Smart Balance and truffle salt/oil in place of truffle butter. You’re welcome too.
3 shallots, smaller than small dice
2 cloves garlic, minced
8 oz. Portobello (chopped) or Baby Bella mushrooms
1 head cauliflower, grated so that it looks kind of like rice
¼ C Pine nuts, toasted (10 mins at 350F)
¼ C white wine
1 t capers
¼ C veggie stock
½ C grated Parmigiano Reggiano
2 T Truffle Butter (Make the effort to use the real thing. My boy Jay Nakleh straightened me out by truffle-shaming me into using the good stuff)
Truffle Salt (optional)
Coat the bottom of a large saucepan with olive oil. Heat on high-medium; add the garlic, shallots and a pinch of salt. Stir to coat and sauté for 3 minutes until fragrant and translucent.
Add the mushrooms and the cauliflower. Stir to combine, then add the wine. Cook for 3 minutes, stirring frequently until the cauliflower reduces in volume and the wine evaporates.
Add the capers, pine nuts and veggie stock. Stir vigorously, and cook for 3 minutes. Turn the heat to high.
Stir in the cheese and truffle butter. Keep stirring vigorously. Cook for 2 minutes until stock evaporates and cheese and butter are melted in. It should be rice-like, but not mushy. (If for some reason you messed up and it’s watery, don’t worry, just drain the excess liquid; you’re still good.)
Crack some pepper over it. Taste and adjust salt and pepper levels. If you want to make it even more truffle-y, give it a hit of truffle salt and stir.
Make it pretty with a couple of parsley leaves.