Cauliflower Risotto with Mushrooms

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5 from 1 review

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

Ingredients

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

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Instructions

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.

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Find it online: https://cleancuisine.com/cauliflower-mushroom-risotto/

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Cauliflower Risotto with Mushrooms

Ingredients

Instructions