Who doesn’t love creamy, delicious risotto? I’d eat it every day, but it’s not exactly the healthiest choice. But cauliflower risotto? A resounding yes! It’s delicious and healthy. I tried a few recipes, and this is my own version that tastes awesome.
Here’s how I made it:
- 1 small head of cauliflower
- 5 garlic cloves, minced
- 1 large shallot, minced
- 1 Tablespoon olive oil
- 1 cup of chicken broth (or vegetable)
- 1 can of white beans (I used cannellini beans)
- 3 cups of baby spinach
- 2 tablespoon sundried tomatoes, chopped
- 1 cup Parmesan cheese
- 1/4 cup of toasted pine nuts
- balsamic reduction glaze (NOT regular balsamic vinegar)
- fresh ground black pepper
- white truffle salt (optional)
- In a food processor, chop clean cauliflower florets (remove the stalks) on high for about one minute until they reach the consistency of rice.
- Put this cauliflower “rice” into a big glass bowl with a microwave-safe glass or ceramic plate over it. Microwave on high for 10 minutes (stirring once). This cuts the cooking time WAY down. Leave plate on bowl so “rice” continues to steam.
- Next, mince the garlic and shallot in the food processor.
- Heat olive oil in a large pot (I use a stock pot) and sauté minced garlic and shallot.
- Once veggies are translucent, add 1/2 cup of the chicken broth and half of the can of beans (do NOT drain) to the pot. Simmer for five minutes.
- Transfer the ingredients into the food processor and blend on high for one minute, making a creamy puree.
- Transfer back into the pot, and add the cauliflower, spinach, sundried tomatoes, Parmesan cheese, and rest of the beans and chicken broth.
- Cover pot and simmer for 10-15 minutes, stirring occasionally, until spinach is wilted and cauliflower is soft and has creamy texture.
- Spoon mixture in the center of four plates and top with a drizzle of balsamic reduction, fresh ground pepper, and dash of salt.
- Finally top with the toasted pine nuts (I do mine on tinfoil in the toaster oven for about two minutes until golden)