Cauliflower Risotto with Mushrooms – I have fallen in love with using cauliflower as a superstar ingredient and this recipe for Cauliflower Risotto with Mushrooms is absolutely superb.
Think of it as a simple side dish to a perfectly grilled grass fed steak or as a side dish to a moist and juicy chicken dish. Would also pair well with fish. Stay tuned for some ideas on main courses to pair with this Risotto.
How to Make a Mushroom Risotto
This delicious Cauliflower Risotto with Mushrooms is perfectly paired with riced cauliflower. If you’re not familiar with how to make riced cauliflower, stop by this post to learn a bit more – then come back!
It’s quite easy to learn how to make a mushroom risotto and this recipe is going to show you the simplest method using a single skillet. If you have a food processor, even better!
Learn How to Make a Mushroom Risotto in 3 Easy Steps!
There are just 3 main things to follow when making the perfect cauliflower risotto with mushrooms.
#1: Choose Healthy, Organic Mushrooms
Finding mushrooms is becoming more and more easier. At our local market, there are now 5-6 varieties to select from. We love eating mushrooms around here because of the incredible healing agents and nutrients.
If possible, choose organic mushrooms with no soft spots. Make an effort to check before purchasing. Once home, open up your mushroom container, rinse each one and cut off any spots that look questionable.
#2: Make Cream Sauce – Even Better if Dairy Free
In this delicious Cauliflower Risotto with Mushrooms recipe, I give away my cashew-based cream sauce that is a HUGE hit for anyone that tries it. I blend raw cashews (that have been soaked in hot water) along with Dijon mustard and worcestershire sauce.
I know what you’re thinking — but don’t. 🙂 Let the idea go from your mind and just try it. Then, pair this savory cashew cream with rosemary and you’ll have a new go-to favorite cream sauce.
#3: Sure, You Can Use Rice — But Opt for Cauliflower Rice
The idea to use riced cauliflower instead of Arborio rice used in conventional risotto recipes came from a cooking segment on the Today Show. I love this recipe so much that I’ve already made it twice!
If you are learning how to make mushroom risotto, then I highly recommend you go for the cauliflower ricer. It’s one less step — no making rice. Just follow the instructions to make some riced cauliflower and enjoy the recipe. Just trust me on this one!
My Healthy Cauliflower Risotto with Mushrooms is the Best!
I’m always looking for fun new ways to use cauliflower these days and this Cauliflower Risotto with Mushrooms recipe is my new favorite. Plus, it’s my husbands favorite too. The minute I was done making it – he grabs a spoon and enjoys a big bite. Then, grabs a bowl and fills it up. Devours it and fills the bowl again.
Yes, it’s that good — and it’s HEALTHY!
The part he loved the most was the full-bodied creaminess from the cashew cream. You definitely feel like you are not eating something healthy. This Cauliflower Risotto with Mushrooms is pure comfort food. The best part is that you could eat an entire bowl of this and still go for a quick run afterwards. The best kind of comfort food.
The Secret to a Dairy Free Cauliflower Mushroom Risotto
If you are into clean eating, the recipe featured on the Today Show was 100% clean except for the 1/2 cup of Parmesan cheese. Even though I personally do not categorize cheese as clean food, pretty much every recipe for a healthy risotto still calls for cheese. So, instead use the cashew cream sauce full of delicious savory and umami flavors to keep this dairy free.
I also skipped the beans — and added in some leeks to add more vegetables to this dish.
Cauliflower Risotto with Mushrooms
Cauliflower Risotto with Mushrooms is perfectly creamy, savory and delicious. Loaded with vegetables and a cashew-based cream sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 1x
- 4 cups cauliflower, riced – click here for methods
- 1/2 cup raw cashews
- 2 cups boiling water
- 2 tablespoons extra virgin olive oil
- 1/2 cup Spanish onion, finely chopped
- 1 cup leeks, chopped
- 2 cups mushrooms, finely chopped
- 4 tablespoon garlic, minced
- 2 tablespoons rosemary, finely chopped
- OPTIONAL: 1/4 cup white wine
- 1 cup of water
- 2 tablespoons Dijon mustard
- 2 tablespoons gluten free worcestershire sauce
- In a small mixing bowl, add 2 cups of boiling water and the raw cashews. Set aside for about 30 minutes (will be used to make the cream sauce).
- In a large 12″ skillet (our favorite is the 12″ Ceramic Skillet) add the oil and heat over medium heat. Add the chopped onion and leeks and saute for about 3-5 minutes. Then, add the mushrooms, garlic, salt and pepper, to taste. Saute for another 3-5 minutes. Add the garlic and rosemary and saute for 1 minute.
- Add the 4 cups of riced cauliflower and cook for about 5-7 minutes, until soft. Season again with salt and pepper, to taste. If using, add wine and cook until wine is almost dry, about 2 minutes.
- In a colander, drain the cashews. Then add the cashews to a blender or food processor. Add 1 cup of water, the Dijon mustard, worcestershire sauce and puree until smooth and creamy.
- Stir in the cashew cream and cook 6-8 minutes until well combined and heated through. Serve warm.
Keywords: Cauliflower Risotto with Mushrooms
Did you Love this Cauliflower Risotto with Mushrooms?
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