Kitchen Favorites

stone bar pan

Healthy Stone Baking Pan

ceramic cookware

100% Ceramic Skillet with Lid

vitamix blender

High Speed Blender Made in the USA

Handheld Stick Blender

Classic Batter Bowl

Classic Batter Bowl

100% Ceramic Stock Pot

8 Cup Food Processor

Ultra Power Hand Mixer

Ceramic Mixing Bowls

100% Ceramic Muffin Pan

medium scoop

Medium Scoop

KitchenAid Artisan Mixer

Stainless Steel Mesh Collander

Cast Iron Cookware

Gluten Free Flour

Organic Cold Pressed Coconut Oil

Organic Almond Flour

Organic Hemp Hearts

Organic Coconut Sugar

Organic Pitted Dates

Print

Cauliflower Risotto with Mushrooms

★★★★★

5 from 1 reviews

Cauliflower Risotto with Mushrooms is perfectly creamy, savory and delicious. Loaded with vegetables and a cashew-based cream sauce.

Cauliflower Risotto with Mushrooms
Print Recipe

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

Instructions

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. Stir in the cashew cream and cook 6-8 minutes until well combined and heated through. Serve warm.

Last Step! If you loved our recipe, leave us a review below. This helps future recipe makers and ensures continued high-quality recipes for years to come!

Keywords: Cauliflower Risotto with Mushrooms

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

© 2023 clean cuisine Recipe by: Author Aimee Niedosik