About 1 Hour or Less, Dinner, Gluten Free, Grain Free, Lunch, Recipes, Snack

Recipe: Cauliflower Risotto

IMG_0122Cauliflower is a becoming a big deal. At first, I too was skeptical, but it transforms into a fantastic rice substitute! This recipe is super-fast compared to traditional risotto, and quite possibly more nutritious! A half a head will serve two as a side dish. I found a brand of mascarpone in the cheese section of my local grocery store, and it was actually labeled GF! This risotto was a pleasant surprise, since I threw it all together with the cauliflower left over from the stuffed green peppers I was making for dinner. I will intentionally be making this again!

Cauliflower Risotto

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Serving Size: Serves 2

Cauliflower Risotto

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Ingredients

  • 1/2 Head Cauliflower
  • 2 Tablespoons Olive Oil
  • 1/2 Cup Chicken Broth
  • 2 Tablespoons Onion, Chopped
  • 1 Clove Garlic, Minced
  • 1/2 teaspoon Italian Seasoning (or herbs to your liking)
  • To Taste Salt & Pepper
  • 3 Tablespoons Mascarpone Cheese

Instructions

  1. Remove the core and leaves from your cauliflower Pulse in a food processor until it is similar in
  2. texture to rice.
  3. Heat olive oil in a skillet and add the cauliflower, onion and garlic. Add the chicken broth and cook over medium-low heat until cauliflower begins to soften (5 minutes or so), but don't let it get mushy.
  4. Add cheese, herbs and a little salt and pepper. Once you taste it, add more salt and pepper if desired.
  5. Serve!
http://www.gluten-free-way.com/recipe-cauliflower-risotto/

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