• Shopping List
• Meal Planner
• Collection

Cauliflower “Rice” Risotto with Mushrooms and Rosemary

Ingredients

• Ingredients:
• 1 tablespoon olive oil
• 1 red onion
• 2 stalks celery
• 2 cloves garlic
• 1 head cauliflower
• 2 cups vegetable broth
• 1/4 cup tahini
• 2 cups sliced mushrooms (any kind)
• 1 cup peas (fresh or frozen)
• 2-3 sprigs fresh rosemary
• 2 tablespoons lemon juice
• Salt and black pepper, to taste
• Step One
• In a large pan, heat a tablespoon of olive oil over medium heat and add in a finely-diced mixture of red onion, celery and garlic. Allow this to soften and turn translucent (about 5-6 minutes). Meanwhile…
• Step Two
• Break up the head of cauliflower into small pieces and add them to a food processor. Quickly pulse about 20 times until you have small bits of cauliflower that resemble rice. This step is important to create the right texture. If the chunks are too big, it won’t feel like rice; if you pulse too long it will end up all soupy. Once it’s the right size, add this cauliflower “rice” into the pan with the celery and onions. Add a pinch of salt and black pepper here as well.
• Step Three
• In a small saucepan, warm 2 cups of vegetable broth along with 1/4 cup tahini. Stir until the tahini dissolves and then add in 2 cups of sliced mushrooms and the leaves from 1 sprig of rosemary. Let this simmer for 5 minutes while the cauliflower (in the other pan) continues to soften.
• Step Four
• Pour the mushroom tahini broth into the pan with the cauliflower and stir to combine. Also add in a handful or two of fresh or frozen peas to add some color and texture. Allow this to cook uncovered for another 10 minutes or so, stirring regularly. At this point, you should have a creamy mixture that’s neither too dry or too soupy – just like a good risotto. At the last minute, remove from the heat and add in a squeeze of lemon juice, the leaves from another sprig of rosemary, and more salt & pepper if needed.