Looking for a side dish that won’t mess with the calorie intake? Cauliflower risotto is like feasting on water yet it’s tasty and full of nutrients.

As I recently have some time, I had been browsing on the web yesterday. Attempting to find new, exciting ideas, inspirational recipes that We have never used before, to treat my loved ones with. Searching for a long time but could not come across lots of interesting stuff. Just before I wanted to give up on it, I found this delicious and simple treat by chance. The dessert looked so mouth-watering on its snapshot, it called for rapid action.

It absolutely was not difficult to imagine just how it is created, its taste and just how much my husband might want it. Mind you, it is extremely easy to keep happy him in terms of treats. Anyhow, I got into the page: Suncakemom and followed the precise instuctions which were combined with wonderful shots of the procedure. It really makes life much easier. I can imagine that it is a bit of a effort to shoot pics in the middle of cooking in the kitchen because you usually have sticky hands so that i really appreciate the effort and time she devote to build this post .

With that in mind I am inspired to present my very own recipe in a similar fashion. Many thanks for the idea.

I was fine tuning the initial recipe to make it for the taste of my family. I’ve got to say it had been an incredible outcome. They prized the flavour, the structure and loved getting a sweet such as this in the midst of a lively workweek. They basically requested lots more, a lot more. Thus next time I’m not going to make the same miscalculation. I am likely to double the volume .

cauliflower risotto recipe was first baked by SunCakeMom

Heat oil in a pan and add the finely diced onions.

Saute until it gets a glassy / translucent look.

Add the crushed garlic and saute on medium to high heat until the garlic is fragrant for about 3-5 minutes.

Add the optional sliced mushrooms and saute until the mushrooms are reduced in size and get a brownish color.

Until we wait for the onion and the mushrooms, get the cauliflower ready in a food processor or with a manual shredder. Or with our trusty knife.

Mix the cauliflower rice with the onion and optional mushrooms.

Add stock or simply a bit of water into the pan, mix everything together and cook it under lid until the cauliflower gets a desired texture for about 3-10 minutes.

Mix in the grated hard cheese.

Wait a bit until it melts and cauliflower risotto is ready to be served.