Cauliflower Rice Risotto Recipes

Steps:

• Cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice. Reserve 4 cups for this recipe and save any leftovers for another use.
• In a large skillet over medium heat, melt 3 tablespoons of the butter with the garlic. Stir in the mushrooms and cook until browned, 5 to 7 minutes. Remove and discard the garlic, then season the mushrooms with salt and pepper.
• Increase the heat to medium-high and stir in the cauliflower. Saute for 1 to 2 minutes. Add 1 cup of the broth and simmer until the liquid has mostly evaporated, 1 to 2 minutes.
• Stir in the sugar snaps, remaining broth and salt to taste. Add pea shoots. Simmer until the liquid is almost gone, 3 to 4 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter and half of the cheese, stirring until the cheese has melted. Adjust seasonings. Stir in the remaining cheese. Serve hot.

Steps:

• Heat a small heavy-bottomed pot over medium heat. Add 2 tablespoon butter and let melt. Add shrimp and season with salt and pepper. Stir occasionally with a wooden spoon and cook until just cooked through, about 5-7 minutes. Transfer cooked shrimp to a plate, cover with aluminum foil and set aside.
• Add 3 tablespoons of butter of the pot and let melt. Add shallot and garlic and season with salt and pepper. Let cook until translucent, about 5-7 minutes. Add the cauliflower rice and cook 2-3 minutes.
• Add 1 cup of the chicken broth and simmer on medium high until the moisture has been absorbed by the cauliflower. Add 1/2 cup of broth and let absorb. Repeat without remaining 1/2 cup broth.
• Lower heat to medium and add the cream cheese, parmesan and a pinch of freshly grated nutmeg. Stir to combine and cook for 1 minute.
• Add the cooked shrimp and parsley. Season with salt and pepper. Cook for 2 minutes until heated through.
• Garnish with more parsley and serve with lemon wedges.

Steps:

• Make the Cauliflower "Rice". Using a food processor grind the fresh cauliflower until it is rice size.
• Steam or Microwave for 5 Minutes.
• Use a strainer if necessary to press out any addition liquid. Set Aside.
• Sautee the onion and garlic in the olive in a frying pan.
• Add zucchini cook for 3 minutes.
• Add "rice", salt & pepper, cream and broth.
• Cook until it starts to reduce approximately 8 min, add parm. cheese; stir.
• Voila, your done. Very easy. I like to toss some fresh chopped Italian (Flat Leaf) Parsley right on top before serving. This makes a great hearty main course dish. Very Low Carb.
• Substitutions: I like to mix it up and use different vegetables, or add meat like shrimp or chicken. Just keep all the basics the same, try making it with asparagus or mushrooms.

Steps:

• In a food processor, pulse the cauliflower florets 8 to 10 times, until it resembles small grains of rice.
• Heat the olive oil in a large skillet over medium heat. Add the garlic and sweat until translucent, about 4 minutes.
• Add the cauliflower and vegetable stock and cook until the cauliflower is softened and enough liquid has evaporated to make the mixture creamy, about 10 minutes.
• Stir in the Parmesan and let sit 5 minutes to thicken. Finish by stirring in the chives.