This cauliflower risotto with mushrooms is just amazing.
When a classic mushroom risotto has 450 calories per serving then this cauliflower mushroom risotto is a little miracle. The portion has only 285 calories which means you can enjoy a larger quantity or eat a second portion in the evening.
This dish is one of my favorite autumn and winter dishes because, in addition to being very nutritious and healthy, it is delicious and prepared very, very quickly.
Many times, in fact, when I have boiled cauliflower ready from the day before, I literally prepare it in 10 minutes.
If you are not vegan you can use any milk in your recipe and any yellow cheese.
If you like this recipe then you can also try some of these:
Noodles with vegetables | Ready in 15'
Cauliflower Risotto with Mushrooms
- 1 cauliflower
- 1 tbsp olive oil
- spice mix
- 300-400 gr. mushrooms
- 1/2 cup almond milk
- 1/2 tbsp flour
- 1/2 cup shredded vegan cheese or vegan feta
- Start by boiling the cauliflower florets in salted water. Remove from the pot as soon as they are soft enough to pierce with a fork. The smaller the bouquets, the faster they will boil.
- Pour the olive oil into a pan or wok. Heat it up. Add the mushrooms and cook for 4-5 minutes. Add salt and black pepper. Add the milk and flour. Stir and lower the temperature. As soon as your "sauce" thickens, add the grated cheese. As soon as it melts, throw in the cauliflower after chopping it with a knife and giving it the shape of rice.
- Mix to homogenize the ingredients and serve.
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