Incredibly delicious & healthy in one bowl
Last week I diverted from the healthy eating routine most people follow in January. Now, it’s back to some dishes that will help you recover from holiday indulgences. One of my favorite ways to do this is eating more vegetable-focused meals. I typically shy away from carbs at weeknight meals anyway, so if I also make a meal or two that are veggie-centric, it’s a good way to eat a meal that’s healthy and lower in calories. This Cauliflower Risotto is a perfect example of this style of cooking
To learn more about this recipe, originally published in November 2016, keep reading.
My husband and I both adore risotto. What’s not to like? Rice that is al dente yet creamy. Cheesy goodness. A warm and filling dish that makes you want to take a nap. Yes, all of these are wonderful things, but they are all indulgent. So, on a Tuesday night, risotto isn’t something I’m going to eat. I’ll save that decadence for a special occasion.
However, that doesn’t mean that you can’t have risotto on a weeknight. Or, rather than stating it as a double negative, you can have risotto on a weeknight. Just replace the arborio rice with cauliflower.
When I first told my husband we were having risotto made with cauliflower, I’m pretty sure he thought it was one of my crazy ideas. I would make the dish, he’d eat it politely but then not request it again. Much to my amazement he’s now obsessed with this dish. I’ve made it several times now, using different cheeses, and it’s been devoured every time.
A couple caveats: This dish does have a hint of cauliflower flavor. It’s pretty mild, but I wouldn’t try to sell it as cauliflower-free. While the texture is good, it definitely doesn’t have the same mouth feel as arborio rice. Even with those items being stated, this still is a delicious dish. Give a try; you may become a convert also.
- 1 head cauliflower, stem removed
- 2 Tb. olive oil, divided
- 8 oz. sliced button mushrooms
- 1/4 medium sweet onion, diced
- 1 cup hot water
- 1 chicken bouillon cube
- 2 Tb. milk (I use skim)
- 4 oz. goat cheese
- 1/2 cup shredded mozzarella
- Grate cauliflower using food processor or box grater.
- Heat 1 tablespoon olive oil in a large nonstick pan.
- Add mushrooms, saute for 5 minutes; set aside.
- Add remaining tablespoon olive oil to pan.
- Add onion, saute for 2 minutes.
- Add shredded cauliflower to onions, and saute for 3 minutes.
- While cauliflower cooks, dissolve bouillon in hot water.
- Add bouillon to cauliflower and onion.
- Reduce heat to low, and simmer, covered, for 10 minutes.
- Remove cover, increase heat to medium, and cook for 5 minutes or until broth is absorbed.
- Add milk, goat cheese, mozzarella, and mushrooms; cook for 2-3 minutes or until cheese is melted.
