Low Carb Cauliflower Risotto

I am constantly amazed at the versatility of cauliflower- a true shape shifter. In its most native form, you can create some yummy apps like my Sticky Sesame Cauliflower Bites and Buffalo Cauliflower Bites , or a flattened version which doubles for a healthy pizza crust. And how about mashed cauliflower, where I think this craze began, resembling real mashed potatoes. Then there’s cauliflower rice, which is great in stir fry, casseroles and in stuffed peppers. And don’t forget soups and sauces…the ideas are endless.

Today’s blog is a play on risotto. Even though cauliflower is absolutely awesome, we all know it would be pretty hard to replicate the starchy goodness of this rich, satisfying rice. That’s what gives it so much creaminess – and empty carbs! I absolutely love it but have not eaten it in a very long time, opting to carefully watch my starch intake.

However, you can get a similar mouth feel with cauliflower. To create a similar creamy texture, there are some options like using half and half, heavy cream, or even cream cheese, you can stir in at the end of the cooking. I used what I had on hand, light sour cream and it worked really well.

This comes together quickly (unlike risotto – all that stirring!) for a nice main course or nestled under a nice piece of protein. I’m thinking leftovers may make a nice fritter…yet another idea!

Recipe: Serves 2

1/2 head of a large cauliflower, broken down into florets

1 tablespoon of oil

1 cup of sliced mushrooms

1/2 small onion, diced

1/2 cup of frozen peas

1/4 cup of Parmesan cheese

2 tablespoons of sour cream (heavy cream or cream cheese are options)

2 tablespoons of chopped parsley

Salt and pepper to taste

Slice a large head of cauliflower in half and save the remaining for another meal. Break apart the florets and remove core. Using a shredding blade, put florets through a food processor. Add oil to a deep skillet or stockpot over medium heat. Add chopped onion and mushrooms and cook for 3-5 minutes, stirring occasionally. Add riced cauliflower and frozen peas to pan and stir. Add one-two tablespoons of water and cover. Reduce to low and cook for 3-5 minutes until cauliflower has softened and peas are warmed. Remove from heat and add sour cream and Parmesan cheese, stirring until melted and combined. Season with salt and pepper to taste. Top with chopped parsley and serve.