Cauliflower Rice RisottoPrint This
- 1 head of Cauliflower
- 1/2 onion, finely chopped
- 1 cup of button mushrooms, sliced
- 1 TBSP of coconut oil
- 1 Kallo organic mushroom stock cube*
- 250ml of boiling water
- 1 heaped TBSP of Garlic & Herb cream cheese spread
- 1 tsp Dill
- Salt and pepper to taste
First prepare the cauliflower rice by cutting the head of cauliflower into 4, and then trimming out the inner core from each quarter. Break apart the cauliflower into smaller florets. Transfer the cauliflower to a food processor and pulse until it resembles a cous-cous like texture.
Melt the coconut oil in a large pan over a medium heat. Place the onion and mushrooms into the pan and fry gently for 5 minutes.
Dissolve one stock cube in 250ml of boiling water. Add the cauliflower rice to the pot and stir well. Season with salt, pepper and dill.
Next add the stock to the mixture.
Bring to the boil and allow to simmer for 15-20 minutes until the cauliflower has soaked up the stock. The mixture should be moist but there should be no remaining stock in the base of the pan (This may take some time). Cover the pot and allow sit for 5 minutes.
Before serving stir in heaped tablespoon of cream cheese. Separate onto two plates and serve it as it is for a vegetarian option, or with meat or fish.
* substitute with vegetable stock Best served with wilted spinach and Steamed salmon fillets.