- Skill Level: Beginner
- Serves: 3
- Start to Finish: Less than 45 minutes
- 658mg Sodium
- 34g Carbs
- 13g Fiber
- 10g Fat
- 1.5g Saturated Fat
- 15g Protein
- 156mg Calcium
- 5mg Iron
Cauliflower makes a surprisingly good substitute for rice, even in cooked dishes like this creamy risotto. With earthy undertones from truffle oil and thyme, and cheesy notes from nutritional yeast, it’s anything but bland, mushy rice.
Appropriate for: Clean, gluten-free, high-fiber, South Beach, vegan, vegetarian diets
- 1 large head (2 pounds) cauliflower
- 2 tablespoons truffle oil, divided
- 1 large yellow onion, chopped
- 6 cloves garlic, minced
- 2 teaspoons dried thyme
- 2 cups sliced mushrooms
- 6 cups baby spinach
- 2 cups low-sodium vegetable broth
- 1/4 cup nutritional yeast
- 1/2 teaspoon salt
- Toasted pinenuts (optional)
1. Chop cauliflower into florets and place in a food processor. Process 1 to 2 minutes or until “rice-like” consistency is reached.
2. Heat 1 tablespoon truffle oil in a medium-size pot over medium heat. Add onion, garlic, and thyme, and saute 2 to 3 minutes. Add mushrooms and cook for another 3 minutes. Add spinach and cook until wilted, about 2 to 3 minutes. Add cauliflower, stirring frequently for 5 minutes.
3. Heat broth about 3 minutes over medium heat until warm but not boiling. Add to cauliflower mixture 1/4 cup at a time, stirring frequently and letting broth absorb before adding more. After half the stock absorbs, add nutritional yeast, remaining 1 tablespoon truffle oil, salt, and pepper to taste. Continue adding stock until it all absorbs.
4. Turn heat to low and cook uncovered for 10 minutes. Serve topped with pine nuts, if desired.
Recipe provided by Davida of TheHealthyMaven.com