Sherry Mushroom Cauliflower “Risotto”

Riced Cauliflower is the star of this rich and creamy, vegetarian, healthier “risotto.”  Basil, sherry and mushrooms make this a wonderfully earthy-flavored dish that your whole family will love!Sherry Mushroom Cauliflower "Risotto" -- Riced Cauliflower is the star of this rich and creamy, healthier "risotto." Basil, sherry and mushrooms make this a wonderfully earthy-flavored dish that your whole family will love!In Style Magazine tells me people are wearing skinny jeans, bell bottoms (yep, they’re back . . . again), and open-knit sweaters. These fashions are hot right now.

If you’re like me though, you’re not too concerned about all that because you’re more on top of what’s cooking in everyone’s kitchens.  Did you know that in the cooking world, Riced Cauliflower is all the rage?  All the rage, I tell you!

Riced cauliflower is super easy to make!  Whole, raw cauliflower is simply grated into tiny pieces, approximately the size of grains of rice.  (In the below recipe instructions, you’ll see that there are a few ways to do this.) Once cooked, it becomes a fantastic alternative to rice for someone watching their carbs.  However, dietary purposes aside, it’s simply a lovely way to eat the awesome, versatile cauliflower.Sherry Mushroom Cauliflower "Risotto" -- Riced Cauliflower is the star of this rich and creamy, healthier "risotto." Basil, sherry and mushrooms make this a wonderfully earthy-flavored dish that your whole family will love!In this recipe I somewhat emulated the cooking technique used for Arborio rice to make risotto, letting the grains of “rice” soak up a flavored cooking liquid, to create a creamy consistency.  Since the starch content is loads less, cauliflower will not have the same creaminess as Arborio rice would — but, finished with a little Parmesan and butter, this dish has a similar vibe to risotto, and it’s utterly delicious! Sherry Mushroom Cauliflower "Risotto" -- Riced Cauliflower is the star of this rich and creamy, healthier "risotto." Basil, sherry and mushrooms make this a wonderfully earthy-flavored dish that your whole family will love!So if you want to be ultra hip, put on your skinny jeans or bell bottoms, an open-knit sweater and dish up a serving of this cauliflower deliciousness!

5.0 from 4 reviews
Sherry Mushroom Cauliflower "Risotto"
 
Prep time
Total time
 
Serves about 4 as a main course, and about 6 as a first course
Author:
Ingredients
  • 1 (approximately 1½-pound) cauliflower, washed and dried -- see notes
  • Olive oil for the pan
  • 2 cups washed, dried, and roughly chopped Crimini mushrooms (about ½-pound)
  • 3 tablespoons unsalted butter, divided
  • ¾ cup finely chopped yellow/brown onion
  • 2 teaspoons minced garlic
  • 1 cup vegetable stock
  • ¼ cup cream sherry
  • ½ cup, lightly packed, roughly chopped basil, washed and dried
  • ⅓ cup finely grated Parmesan cheese
  • salt and pepper to taste (here's How to Season to Taste)
Instructions
  1. Remove any out green leaves from the cauliflower and then cut it in half. Then cut out the tough portions of the stem.
  2. Now we're going to grate or "rice" the cauliflower. You can do this a few different ways: If you have a food processor, you can use the grater attachment OR the blade attachment. If you use the blade attachment, be careful not to blend it too long -- turn the machine off as soon as the cauliflower is in tiny pieces (the size of rice grains or bread crumbs). You can also use a hand held grater -- this takes longer and more muscle, but will do the job. Set the grated cauliflower aside.
  3. Coat the bottom of a large sauté pan with olive oil and place it over medium high heat. Add the mushrooms and cook, stirring often, until golden, about 8 minutes. Sprinkle with a bit of salt and pepper and spoon them into a bowl. Set aside.
  4. Turn the heat to medium and add 2 tablespoons of the butter. Once it's melted, add the onion and garlic and cook, stirring often until they're soft, about 5 minutes.
  5. Now add the grated cauliflower and mix to be sure it's well coated with the onions, garlic and butter. Sauté for a few minutes and then add the stock and sherry. Mix, bring to a boil, and then turn the heat to low-medium, just high enough to keep it simmering. After about 5 minutes, turn the heat up a bit and, stirring frequently, cook until all but a tablespoon or so of the liquid has been absorbed, about another 5 minutes.
  6. Add the mushrooms back into the pan. Then add the basil, cheese and remaining tablespoon of butter. Stir to blend and season to taste with salt end pepper. (Here's how.)
  7. Serve!
Notes
It's easy to do this at home, but if you're pressed for time, more and more markets are selling pre-grated cauliflower. It's typically labeled as Riced Cauliflower. I've seen it at Trader Joe's, and Green Giant sells it also.

 

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Comments

  1. says

    I’ve only just caught on to this cooking trend with riced cauliflower and I’m loving it. Our housemate made a version with stir fried vegetables topped with fish – divine. But I love risottos so can’t wait to give this one a try!

    • valentina says

      Sounds delicious with the stir-fried veggies and fish. Hope you try this one and love it! Thanks for checking it out.

  2. says

    Bell bottoms are back? uh oh lol! I don’t care about that sort of fashion but cauliflower rice – I’m all over that and this looks mighty fine 😀

  3. Beth says

    I just saw this riced cauliflower at TJ’s and thought what the heck do you do with this? Now I know! I’ll be making this after my next trip to Trader Joes!

  4. says

    Love cauliflower in any preparation. I have had riced cauliflower simply with butter and have felt like I went to heaven… so with your recipe, do I get to go higher than heaven?

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