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    Home » Vegetarian » Mushroom Cauliflower Risotto

    Mushroom Cauliflower Risotto

    Apr 17, 2016 · by Valentina · 28 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Mushroom Cauliflower Risotto is made with riced Cauliflower. It's the star of this rich and creamy, vegetarian, healthier risotto. Basil, sherry and mushrooms add wonderful earthy flavors. Your whole family will love it!

    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!

    Riced Cauliflower is Trending, and has been for years now.

    Riced cauliflower is super easy to make and it's perfect for my Mushroom Cauliflower Risotto.

    What is Riced Cauliflower?

    Riced cauliflower is simply whole, raw cauliflower grated into tiny pieces, approximately the size of grains of rice.

    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.

    One large cauliflower heat with a black background.

    How to Make Riced Cauliflower

    Remove any outer green leaves from the cauliflower and then cut it in half. Then cut out the tough portions of the stem.

    You can now grate or "rice" the cauliflower a few different ways.

    1. Food processor. Use the grater attachment OR the blade attachment. If you use the blade attachment, be careful not to blend it too long, and turn the machine off as soon as the cauliflower is in tiny pieces (the size of rice grains or bread crumbs).
    2. Hand held grater. Use a hand held grater -- this takes longer and more muscle, but will do the job.
    3. Buy it! Since it's gained so much popularity, you can find prepared riced cauliflower in most markets in the produce section.
    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!

    This is clearly not a true risotto, and there's no rice to be found.

    In this cauliflower risotto 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!

    I hope you love every last "grain" of this Mushroom Cauliflower Risotto!  😉 

    More recipes with riced cauliflower:

    • Mediterranean Cauliflower Rice
    • Cilantro Lime Cauliflower Rice

    More cauliflower recipes:

    • Cauliflower "Steak" with Orange Basil Butter
    • Whole Citrus Roasted 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!

    Mushroom Cauliflower Ristotto

    Valentina K. Wein
    Mushroom Cauliflower Ristotto is made with riced Cauliflower. It's the star of this rich and creamy, vegetarian, healthier risotto.
    5 from 3 votes
    Print
    Prep Time 10 hours hrs
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Main Course
    Cuisine American
    Servings 4
    Calories 174 kcal

    Ingredients
      

    • 1 approximately (1 ½ pound) cauliflower, washed and dried
    • olive oil for the pan
    • 2 cups (about ½ pound) Crimini mushrooms, washed and dried, roughly chopped
    • 3 tablespoons unsalted butter, divided
    • ¾ cup yellow onion, finely chopped
    • 2 teaspoons garlic, minced
    • 1 cup vegetable stock
    • ¼ cup cream sherry
    • ½ cup lightly packed fresh basil, washed and dried, roughly chopped
    • ⅓ cup Parmesan cheese, finely grated
    • salt and pepper to taste

    Instructions
     

    • Remove any outer green leaves from the cauliflower and then cut it in half. Cut out the tough portions of the stem.
    • 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.
    • 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.
    • 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.
    • 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.
    • 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.
    • Serve!

    NOTES

    Calorie count is only an estimate.

    NUTRITION

    Calories: 174kcal
    Keywords vegetarian comfort foods, best low-carb recipes, riced cauliflower recipes
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

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    Reader Interactions

    Comments

    1. Sarah

      April 17, 2016 at 5:30 pm

      5 stars
      This sounds so good!!!

      Reply
      • valentina

        April 17, 2016 at 9:08 pm

        Oh it is, Sarah! Hope you give it a go. 🙂

        Reply
    2. Rebekah | Kitchen Gidget

      April 17, 2016 at 6:24 pm

      5 stars
      What a unique way to use cauliflower rice! So elegant as well.

      Reply
      • valentina

        April 17, 2016 at 9:08 pm

        Thanks, Rebekah. 😀

        Reply
    3. Matt @ Plating Pixels

      April 17, 2016 at 6:50 pm

      I love cauliflower and this totally looks like risotto! I have to try this!

      Reply
      • valentina

        April 17, 2016 at 9:09 pm

        Looks are deceiving, no? 😉

        Reply
    4. Laura | Wandercooks

      April 17, 2016 at 9:52 pm

      5 stars
      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!

      Reply
      • valentina

        April 17, 2016 at 10:17 pm

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

        Reply
    5. jennai

      April 17, 2016 at 9:53 pm

      Very nice photos of such delicious looking food.

      Reply
      • valentina

        April 17, 2016 at 10:18 pm

        Thank you! Enjoy. 🙂

        Reply
    6. Just Jo

      April 18, 2016 at 12:58 am

      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 😀

      Reply
      • valentina

        April 18, 2016 at 2:29 pm

        I too prefer the cauliflower to the bell bottoms. Ha! 🙂

        Reply
    7. Beth

      April 18, 2016 at 3:54 pm

      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!

      Reply
      • valentina

        April 18, 2016 at 8:26 pm

        Yay, Beth! LOVE that! xo

        Reply
    8. sippitysup

      April 18, 2016 at 4:15 pm

      These great textures show your creativity delicously. GREG

      Reply
      • valentina

        April 18, 2016 at 8:26 pm

        You are very kind, Greg! THANK YOU! 🙂

        Reply
    9. David

      April 19, 2016 at 4:52 pm

      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?

      Reply
      • valentina

        April 19, 2016 at 8:11 pm

        One can only hope. 😉 Thanks, David! Hope you enjoy! XO

        Reply
    10. Kenya Avocado Exporters

      April 20, 2016 at 8:16 am

      This is delicious. i love it.

      Reply
      • valentina

        April 20, 2016 at 11:56 am

        Thank you! Enjoy. 🙂

        Reply
    11. Renz

      April 20, 2016 at 12:52 pm

      This looks so yummy. I've been ignoring the riced cauliflower but this has peaked my interest

      Reply
      • valentina

        April 20, 2016 at 1:00 pm

        Hope you try it! 🙂

        Reply
    12. Marvellina @ What To Cook Today

      April 20, 2016 at 1:30 pm

      This looks so perfect and I've been seeing rice cauliflower all over and I really need to give this a try !!

      Reply
      • valentina

        April 20, 2016 at 2:32 pm

        Yes, it's everywhere these days! Thank you & hope you try it. 🙂

        Reply
    13. Peter Block

      April 20, 2016 at 2:37 pm

      I love working with cauliflower. I love mushrooms. This is a great low carb, vegetarian dish.

      Reply
      • valentina

        April 21, 2016 at 10:43 pm

        Thanks so much, Peter! Enjoy. 🙂

        Reply
    14. Amanda | Chew Town

      April 20, 2016 at 3:19 pm

      I love riced cauliflower - its become a big part of my life ever since coming across it. Love your version with mushroom and sherry.

      Reply
      • valentina

        April 21, 2016 at 10:44 pm

        Thank you Amanda! And thanks for visiting my site. 🙂

        Reply

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