I subscribe to a few food blogs, some send a conglomeration of the week’s recipes, some branch out to include restaurants and food fads, and I usually find something that catches my eye. This new trend that’s part of a “paleo” diet is intriguing. I love starch. Pasta, rice, potatoes; it’s all good but it’s not good for me, as I lack discipline when it comes to portion size. Many times it’s about having a bed to lay a beautiful sauce atop, or making a pilaf where the rice is the main ingredient, so when I saw a recipe that called for “ricing” cauliflower I perked up.

The staff would find me sniffing the jars of dried mushrooms. Perhaps I was a truffle pig in a past life.

We’ve made mock mashed potatoes that are quite yummy using cauliflower, so why not try subbing it in for another starch? This recipe came from simplehealthykitchen.com but I found it wasn’t mushroomy enough. I’m a huge fan of dried mushrooms. When I was having a bad day at the gourmet food shops I’d managed in my younger years the staff would find me sniffing the jars of dried mushrooms. That earthy mushroom smell would calm me right down. Perhaps I was a truffle pig in a past life. So adding dome dried porcini or cepes and the liquid they’re reconstituted in did the trick. This dish is nice enough for company.

Mushroom Cauliflower Risotto

INGREDIENTS

  • 1 large head cauliflower, chopped into florets
  • 1 can (15 oz.) Great Northern beans, drained and rinsed
  • 1 oz. dried porcini or cepes, soaked in boiling water for 15 minutes and chopped
  • 1 cup liquid from dried mushrooms strained through cheesecloth or a coffee filter
  • 2 tsp olive oil
  • 8 oz. cremini or wild mushrooms, sliced
  • ½ yellow onion, chopped
  • 3 cloves garlic, minced
  • ½ tsp sea salt
  • ½ tsp fresh ground pepper
  • 2 Tbsp fresh lemon juice
  • ½ cup Parmesan cheese, grated
  • ½ cup chopped fresh flat-leaf parsley leaves
  • 1 Tbsp truffle oil (more or less to taste)

INSTRUCTIONS

  1. In a blender (or food processor) add approx. 1 cup of the cauliflower florets and process for approx 15 sec. until the cauliflower is the consistence of rice. Transfer to a large bowl and repeat until the remaining cauliflower is processed. (It’s important to work in small batches when making the cauliflower rice to get even “rice” size pieces).

Click on image to view full size

  1. Add beans and mushroom broth to blender or food processor and puree until smooth (approx. 30 sec.-1 min.)

Click on image to view full size

  1. Add olive oil to a large saucepan (with tight fitting lid) and heat on medium-low (or spray pan with cooking spray). Add fresh and dry (reconstituted) mushrooms and onions, stirring frequently, cook until onions are soft and mushrooms are lightly browned (about 7-8 min.). Add garlic, salt and pepper and continue to cook for an additional minute. Add lemon juice and increase heat to medium-high. Continue cooking and stirring until almost all the liquid has evaporated.

Click on image to view full size

  1. Add bean puree to the pan with the mushrooms and bring to a simmer. Stir in the cauliflower “rice”. Reduce heat to medium; cover the pan and cook, stirring occasionally, until cauliflower is tender (approx. 8-10 min.).

Click on image to view full size

  1. Uncover the pan and reduce heat to low. Add the cheese and stir until combined. Turn off the heat and stir in parsley. Divide Risotto among serving bowls and drizzle with truffle oil. Top with additional cheese and parsley if desired.

Click on image to view full size

This recipe is quite filling and very healthy unless, that is, you get carried away with the truffle oil. I could easily get carried away with the truffle oil.

Enjoy!

Deborah