Cauliflower Mushroom “Risotto”

Serves: 2

Ingredients:

• 1 ½ cups fresh or 12 oz frozen riced cauliflower (I love Trader Joe’s Frozen Organic Riced Cauliflower. Defrost before using- see recipe note)
• 6 ounces organic baby portobello mushrooms, chopped
• 1 small onion, chopped
• 2-3 large garlic cloves, minced
• ¼ cup extra-virgin olive oil
• 1 tablespoon of butter 
• ¼ cup grated parmesan cheese
• 1 tablespoon dried parsley
• finely ground sea salt and ground black pepper, to taste

Instructions:

1. Heat extra-virgin olive in a large pan over medium-high heat. 
2. Add onion and mushrooms and sauté for approx. 4 minutes or until onions are translucent.
3. Add garlic and sauté another 2 minutes.
4. Add defrosted riced cauliflower and continue to cook until cauliflower is tender.
5. Stir in butter, parmesan cheese, dried parsley, salt, and pepper to taste.
6. Serve alone or as a side dish. Enjoy!!

Recipe Note: I find I get the texture I desire when I use frozen over fresh riced cauliflower. I like to defrost it in the fridge for at least a day or two before preparing. Before adding it to the pan, put defrosted riced cauliflower in a paper towel lined colander and press down on it to remove excess liquid.

There is a little Italian restaurant in Manhattan called Zia Maria’s. They make the BEST, Risotto Funghi (Mushroom Risotto)! This recipe is my rendition with a healthy twist.