0.50cupPlain Milk Substitute and 1/2 Cup Canola Oil - Instead of Whipping Cream
0.25Of Vegetable Oil and 1 tbsp of Milk Alternative - Instead of Butter
3Blend Together; Cashews, Nutritional Yeast, sea salt, Garlic Powder and Onion Powder - Instead of Parmesan Cheese
To Serve
3tbspFresh Thyme or Fresh Parsley
2Parmesan Cheese / Vegan Cheese
2tbspPine Nuts
2tbspOlive Oil
1
Rinse and cut up the cauliflower into sizeable chunks. Using a hand grater, grate the florets until they are rice-sized. This can also be done in a food processor if available.
2
Add the cream, butter, onion powder and lemon juice in a large pan and bring to a simmer.
3
Next, add the cauliflower and simmer, stirring frequently for 10-15 minutes.
4
Grate the parmesan cheese over the mixture, or add the vegan mix, and let it melt while stirring the contents.
5
Season with salt and pepper.
6
While the cauliflower risotto is simmering, in a separate frying pan melt some butter and add the mushrooms and garlic until golden, seasoning with salt and pepper.
7
Remember to try the cauliflower risotto regularly to ensure it is to your taste and not over-done.
8
Once ready, serve the risotto on plate and scatter the mushrooms on top with the freshly chopped herbs and extra parmesan to preference. Top with roasted pine nuts and sprinkle with olive oil.
0.50cupPlain Milk Substitute and 1/2 Cup Canola Oil - Instead of Whipping Cream
0.25Of Vegetable Oil and 1 tbsp of Milk Alternative - Instead of Butter
3Blend Together; Cashews, Nutritional Yeast, sea salt, Garlic Powder and Onion Powder - Instead of Parmesan Cheese
To Serve
3tbspFresh Thyme or Fresh Parsley
2Parmesan Cheese / Vegan Cheese
2tbspPine Nuts
2tbspOlive Oil
Directions
1
Rinse and cut up the cauliflower into sizeable chunks. Using a hand grater, grate the florets until they are rice-sized. This can also be done in a food processor if available.
2
Add the cream, butter, onion powder and lemon juice in a large pan and bring to a simmer.
3
Next, add the cauliflower and simmer, stirring frequently for 10-15 minutes.
4
Grate the parmesan cheese over the mixture, or add the vegan mix, and let it melt while stirring the contents.
5
Season with salt and pepper.
6
While the cauliflower risotto is simmering, in a separate frying pan melt some butter and add the mushrooms and garlic until golden, seasoning with salt and pepper.
7
Remember to try the cauliflower risotto regularly to ensure it is to your taste and not over-done.
8
Once ready, serve the risotto on plate and scatter the mushrooms on top with the freshly chopped herbs and extra parmesan to preference. Top with roasted pine nuts and sprinkle with olive oil.
Notes
Creamy Low-Carb Cauliflower Mushroom Risotto – Vegan Alternative Available