A delicious, health-conscious twist on a classic dish with Creamy Cauliflower Risotto. This creamy, velvety risotto features tender cauliflower rice, perfectly cooked to achieve a rich and satisfying texture. Infused with aromatic herbs and a hint of garlic, this dish is a testament to gourmet simplicity, offering a luscious and comforting meal that is both delicious and nutritious. CHEF HUDA’S CREAMY CAULIFLOWER RISOTTO RECIPE BY CHEF HUDA MU’MIN | 4 SERVINGS WHAT YOU NEED CREAMY CAULIFLOWER RISOTTO 4 CUPS CAULIFLOWER RICE* 2 CUPS HEAVY CREAM 2 CLOVES OF FRESH GARLIC | MINCED 1 SHALLOT | MEDIUM | SMALL DICED 1 1/2 CUPS BABY SPINACH | ROUGH CHOPPED 2 CUPS PARMESAN CHEESE* | GRATED OR SHREDDED *SET ASIDE ADDITIONAL CHEESE FOR GARNISH 2 TABLESPOONS JUST SAVOR™ GARLIC GOODNESS 1/2 TABESPOON OLIVE OIL 2 TABLESPOONS BUTTER FRESH PARSLEY | ROUGH CHOPPED | FOR GARNISH KOSHER SALT | TO TASTE BLACK PEPPER | TO TASTE *CHEF HUDA’S PREP TIP | CAN’T FIND CAULIFLOWER RICE, NO WORRIES. SIMPLY CHOP UP ONE MEDIUM CAULIFLOWER THEN PLACE IN FOOD PROCESSOR AND PULSE UNTIL IT IS THE DESIRED SIZE OR LOOKS SIMILAR TO RICE. SAUTEED MUSHROOM WITH WHITE WINE SAUCE 3 CUPS FRESH MUSHROOMS | CLEANED | SLICED 2 1/2 TABLESPOONS JUST SAVOR™ GARLIC GOODNESS 1 1/2 CUP VEGETABLE BROTH 3/4 CUP WHITE WINE | PINOT GRIGIO 1 TABLESPOON OLIVE OIL 2 TABLESPOONS BUTTER KOSHER SALT | TO TASTE BLACK PEPPER | TO TASTE WHAT TO DO FOR CREAMY CAULIFLOWER RISOTTO HEAT THE OLIVE OIL IN A LARGE SAUCEPAN OVER MEDIUM HEAT. ADD IN GARLIC AND STIR, COOK FOR ABOUT 2 MINUTES. ADD IN SHALLOTS AND STIRRING OCCASIONALLY, COOK FOR ABOUT 2-3 MINUTES OR UNTIL SOFTEN. ADD IN BUTTER, CAULIFLOWER RICE THEN STIR. LET THE CAULIFLOWER RICE MIXTURE COOK FOR ABOUT 6-8 MINUTES OR UNTIL THE CAULIFLOWER IS TENDER. ADD IN SPINACH, HEAVY CREAM AND PARMESAN CHEESE, LET COOK FOR 3-5 MINUTE FOR UNTIL CREAMY. REMOVE FROM HEAT AND CAREFULLY TASTE. SEASON WITH SALT AND PEPPER, IF DESIRED. FOR SAUTEED MUSHROOM PLACE SKILLET OVER MEDIUM-HIGH HEAT THEN ADD IN OIL AND BUTTER. ADD IN MUSHROOMS AND SEASON WITH GARLIC GOODNESS SEASONING AND STIR. LET MUSHROOMS COOK FOR 4-5 MINUTES. ADD IN WHITE WINE AND VEGETABLE BROTH AND STIR. LET COOK FOR 4-5 MINUTES OF UNTIL LIQUIDS REDUCE BY ABOUT 1/4. STIR OCCASIONALLY, IF NEEDED. REMOVE FROM HEAT AND CAREFULLY TASTE. SEASON WITH SALT AND PEPPER, IF DESIRED. FOR PLATING PICK OUT YOUR FAVORITE PLATE OR BOWL. SPOON DESIRED SERVING OF CREAMY CAULIFLOWER RISOTTO THEN TOPPED WITH SAUTEED MUSHROOM AND WHITE WINE SAUCE. GARNISH WITH PARMESAN CHEESE AND PARSLEY AND ENJOY!
