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 most recently have a little time, I had been browsing on the web the other day. Trying to get fresh, stirring ideas, inspiring meals that I have never tested before, to surprise my loved ones with. Hunting for a long time unfortunately could not come across any interesting things. Just before I thought to give up on it, I came across this delightful and simple treat by chance. The dessert looked so mouth-watering on its photos, it called for urgent actions.
It absolutely was not difficult to imagine just how it is made, its taste and how much my hubby might love it. Mind you, it is rather simple to keep happy the man in terms of cakes. Anyhow, I went to the webpage: Suncakemom and simply followed the comprehensive instuctions that were accompanied by impressive pictures of the operation. It really makes life rather easy. I could imagine that it is a bit of a hassle to shoot photos in the midst of cooking in the kitchen as you may ordinarily have sticky hands therefore i genuinely appreciate the hard work she placed in for making this blogpost .
Having said that I’m encouraged presenting my very own recipe in a similar fashion. Appreciate your the idea.
I was tweaking the main recipe create it for the taste of my loved ones. I have to say it turned out a terrific success. They prized the flavour, the thickness and loved getting a delicacy like this during a lively workweek. They basically requested more, many more. Hence the next occasion I am not going to make the same miscalculation. I am gonna twin the amount to make them happy.
This recipe was inspired by cauliflower risotto recipe from 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.
