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 lately have some time, I had been surfing on the web last week. Trying to find new, stirring tips, inspiring recipes that I’ve never used before, to delight my family with. Looking for a long time unfortunately could not discover too many interesting things. Just before I wanted to give up on it, I discovered this tempting and simple dessert simply by chance. It seemed so mouth-watering on its image, it called for fast actions.
It was easy to imagine how it’s made, its taste and how much my hubby is going to love it. Mind you, it is quite easy to keep happy him when it comes to treats. Anyway, I visited the webpage: Suncakemom and simply followed the simple instuctions which were accompanied by superb photographs of the procedure. It really makes life faster and easier. I could suppose it’s a slight effort to take photographs in the midst of cooking in the kitchen because you usually have gross hands and so i genuinely appreciate the commitment she put in to make this blogpost and recipe easily followed.
With that in mind I’m encouraged to present my very own formulas in a similar fashion. Many thanks for the idea.
I was tweaking the main formula to make it for the taste of my loved ones. I must tell you it absolutely was an incredible success. They prized the flavour, the consistency and enjoyed having a treat such as this in the middle of a busy week. They ultimately requested even more, many more. Thus next time I’m not going to make the same miscalculation. I’m going to twin the volume .
Thanks to SunCakeMom for the awesome cauliflower risotto recipe recipe.
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.