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Cauliflower Risotto

 
Cauliflower is a vegetable that I often left out in the weekly grocery shopping list, unlike its cousin, Broccoli. Over the last couple of years, there is a steady health food trend of using cauliflower to substitute rice or starch.

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Since one of my New Year resolutions this year is to observe a healthier diet, I’m going to turn this superfood into a regular ingredient in my pantry.
Besides roasting them in the oven, another quick and easy option is to turn them into “rice”. I’ve been seeing so many Cauliflower rice recipes all over the internet and was really intrigued to find out how it would taste.

Bear Naked Food cauliflower risotto

 

Traditionally, making risotto takes at least 20 mins for the rice to be cooked and you have to keep stirring it. Not this Cauliflower risotto. It takes about 7 mins for the “rice” to be done. Oh, and the taste verdict? Love it!

 

Ingredients:
1 whole head (approx. 800g) cauliflower
4 slices bacon – diced
1 onion – diced
3 cloves garlic – minced
100 g mushroom (I’m using shimeiji mushrooms)
unsalted butter / olive oil
¼ cup (60g) chicken stock
¼ cup (60 g) whipping cream
Parmesan cheese – grated
Salt & pepper to taste

serves 6

Recipe adapted from: ifoodreal

The line up.

The line up.

Cut the cauliflower florets off the stem and place them into a food processor.

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You could reserve the stem for soups or stock.

You could reserve the stem for soups or stock.

Pulse into coarse crumbs that resemble the size of rice.

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In a large pan, heat 2 tbsp olive oil and add in cauliflower rice.

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Season with either a stock cube or some salt and pepper and add in chicken stock. Cover and cook for 5 – 7 mins, stirring occasionally until they are tender.

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The cauliflower rice is done. I used only half of it for this recipe and kept the rest in the fridge.

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In a large pan, add in 1 tsp oil and cook the bacon until crispy. Set aside.

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In the same pan, add in 1 knob of butter or 1 tbsp olive oil. Saute the onions until translucent and add in minced garlic. Be careful not to burn the garlic.

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Add in mushroom and season with some salt and pepper. I’m using 1 tsp of Knorr’s Hao Chi seasoning powder.

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Add in 2 cups cauliflower rice and a splash of water/stock and mix evenly. As the rice is already cooked, you’ll just need to toss the ingredients together.

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Pour in whipping cream and the reserved bacon.

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Turn off heat and add in desired amount of grated parmesan cheese.

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Serve warm.

Bear Naked Food cauliflower risotto

 

Bear Naked Food cauliflower risotto

 

Bear Naked Food cauliflower risotto

 

Cauliflower Risotto
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Serves: serves 6
Ingredients
  • 1 whole head (approx. 800g) cauliflower
  • 4 slices bacon – diced
  • 1 onion – diced
  • 3 cloves garlic – minced
  • 100 g mushroom (I’m using shimeiji mushrooms)
  • unsalted butter / olive oil
  • ¼ cup (60g) chicken stock
  • ¼ cup (60 g) whipping cream
  • Parmesan cheese - grated
  • Salt & pepper to taste
Instructions
  1. Cut the cauliflower florets off the stem and place them into a food processor.
  2. Pulse into coarse crumbs that resemble the size of rice.
  3. In a large pan, heat 2 tbsp olive oil and add in cauliflower rice.
  4. Season with either a stock cube or some salt and pepper and add in chicken stock. Cover and cook for 5 – 7 mins, stirring occasionally until they are tender.
  5. The cauliflower rice is done. I used only half of it for this recipe and kept the rest in the fridge.
  6. In a large pan, add in 1 tsp oil and cook the bacon until crispy. Set aside.
  7. In the same pan, add in 1 knob of butter or 1 tbsp olive oil. Saute the onions until translucent and add in minced garlic. Be careful not to burn the garlic.
  8. Add in mushroom and season with some salt and pepper. I’m using 1 tsp of Knorr’s Hao Chi seasoning powder.
  9. Add in 2 cups cauliflower rice and a splash of water/stock and mix evenly. As the rice is already cooked, you’ll just need to toss the ingredients together.
  10. Pour in whipping cream and the reserved bacon.
  11. Turn off heat and add in desired amount of grated parmesan cheese.
  12. Serve warm.

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

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Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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