In our time, when healthy eating is (rightfully) becoming a higher priority in our lives, we have found tasty substitutions for nearly every unbleached flour-based food item. Instead of noodles, zoodles! Instead of rice, we have riced cauliflower or broccoli. One food item I do love though that I hadn’t found a substitute for was perfectly al dente risotto. On the long holiday weekend, I decided to do some experimentation in the kitchen to find a vegetable-based substitute. I came up with a recipe for delicious, cheesy cauliflower risotto.
You can get the recipe below, as well as see the whole process in action in my cooking tutorial video below:
- One head of Cauliflower
- One can of Great Northern White Beans
- 2 Tbsp unsalted butter
- 2 Tbsp avocado or grapeseed oil
- 2 Tbsp minced garlic
- 1/2 cup freshly grated Parmesean cheese
- Salt and Pepper to taste
Step 1. Chop up your head of cauliflower.
Step 2. Put your cauliflower into a vegetable steamer, and let steam for 20 minutes.
Step 3. Rinse and drain your can of beans.
Step 4. Put your beans in a small pot with one Tbsp oil, and salt and pepper to taste. Stir and cook for five minutes.
Step 5. In a large sautee pan, place your butter and garlic on medium heat until butter is melted. Add in your cauliflower and beans.
Step 6. Add another Tbsp of oil, and a little more salt and pepper. Stir all together, and mash well with a potato masher.
Step 7. Place in a bowl to serve, stirring in your shredded Parmesan cheese. Serve and enjoy!
If you try it, and you want it a little more al dente, try steaming your cauliflower for just 15 minutes. This dish is especially tasty when served with some fresh basil on top! Bon Appetit and enjoy!
I hope you love my recipe, and if you do please feel free to Pin – follow me on Pinterest for more recipe inspiration!