Cauliflower Risotto

  • Difficulty: Ultra Basic
  • 30 minutes
  • 2 servings

Making risotto with no rice may seem like blasphemy, but once you try this one you’ll see that it’s actually quite interesting. Plus, cauliflower has way less calories than rice, so this one is a healthier and lighter option.

Ingredients Needed for Cauliflower Risotto

1 cauliflower head, florets
salt
1 tablespoon olive oil
1 garlic clove, chopped
2 tablespoons of sour cream
pepper
parsley

How to Cook Cauliflower Risotto

  1. Heat around 2 cups of water in a saucepan over medium heat. Add a pinch of salt and bring the water to a boil. Add the cauliflower. Cover it with a lid and simmer it for 20 minutes.
  2. Remove the lid, add the olive oil, garlic, and sour cream. Season with salt, pepper, and add parsley.
  3. Mix with a fork, and superficially mash the cauliflower.
  4. Place it in a cooking ring, around 4 inches (10 cm) in diameter. Press to remove the excess air.
  5. Remove the ring to obtain the round shape.
  6. Serve the cauliflower risotto as is or as a side for meat.

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