Cauliflower Carrot Risotto With Chicken Mushrooms Food

ROASTED CAULIFLOWER RISOTTO

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 475 degrees F. Toss the cauliflower florets with 1 tablespoon olive oil on a baking sheet. Spread in a single layer and season with salt and pepper. Roast on the upper oven rack, 5 minutes. Add the almonds and roast until the cauliflower is tender, about 15 more minutes.
• Meanwhile, heat the remaining 2 tablespoons olive oil in a Dutch oven over high heat. Add the onion and cauliflower stems and cook, stirring, until the onion is translucent, about 3 minutes. Add the rice and garlic and cook, stirring, 2 minutes. Add the wine and cook, stirring, until evaporated, 1 to 2 minutes. Add the broth, 2 cups water and 1 teaspoon salt; cover and bring to a boil. Transfer the pot to the lower oven rack and bake until the rice is tender, about 15 minutes.
• Remove the rice from the oven and add the butter, fontina and parsley, stirring vigorously until the risotto is creamy, 1 to 2 minutes. Divide among bowls and top with the roasted cauliflower and almonds.

ROASTED CAULIFLOWER AND MUSHROOMS

Steps:

• Preeat oven to 350.
• Spray a casserole dish with cooking spray.
• Place cauliflower and mushrooms in a large bowl; add all remaining ingredients and toss together well.
• Pour into prepared casserole dish.
• Bake, uncovered, 40-45 minutes (stir occasionally) or until vegetables are tender and golden.

CAULIFLOWER RISOTTO

Steps:

• In a large Dutch oven or wide deep sauté pan, add 1 tablespoon olive oil and heat over medium-high heat.
• Add mushrooms and saute until tender, about 3 minutes. Transfer to a plate and reserve.
• Reduce the heat to medium. Add 1 tablespoon olive oil. Add the onion and garlic, and cook until soft and translucent, 2 to 3 minutes.
• Add the cauliflower and stir thoroughly to make sure it's coated with the olive oil and onions. Cook for an additional 1 to 2 minutes.
• Deglaze the pan with the white wine, stirring and scraping until the wine has evaporated, about 2 minutes.
• Add the asparagus, zucchini and peas, stir to combine. Turn heat up to medium-high.
• Add the broth and milk, frequently stirring so the vegetable cook and the liquid begins to evaporate.
• Cook for about 6 to 8 minutes, until the cauliflower is tender and just a small amount of the liquid is left on the bottom of the pan.
• Turn off the heat and add cheese, ½ teaspoon salt, and ¼ teaspoon black pepper.
• Add cooked mushrooms and lemon zest, stir to combine. Taste and add more salt and pepper as needed.
• Serve and garnish with parsley, basil and more cheese on top if desired.

MUSHROOM CAULIFLOWER RISOTTO

Steps:

• Clean and finely slice the mushrooms. Finely chop the onion.
• Heat a large pan over medium heat. Once hot, add butter and allow to melt. Once the butter has melted and is hot, add onion and sauté until onion is translucent (4-5 minutes). Add garlic and cook for another minute.
• Add lemon juice, thyme, salt, pepper and sliced mushrooms. Fry for a few minutes until the mushrooms start to release their juices.
• Add cauliflower and stir to coat with the melted butter. Add the white wine and stir until it has mostly evaporated.
• Turn the heat down to low. Add the vegetable broth 1/4 cup at a time while stirring. Allow most of the vegetable broth to bubble away before adding the next 1/4 cup.
• Once the last bit of broth has been added, stir in the cream.
• Cover the pan and cook for a further 3 - 5 minutes till the cauliflower has steamed through and is tender.
• Remove from the heat and add the parmesan cheese. Mix well and serve. Garnish with more parmesan cheese if desired.

CAULIFLOWER "RISOTTO" WITH SNAP PEAS AND MUSHROOMS

Steps:

• Cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice. Reserve 4 cups for this recipe and save any leftovers for another use.
• In a large skillet over medium heat, melt 3 tablespoons of the butter with the garlic. Stir in the mushrooms and cook until browned, 5 to 7 minutes. Remove and discard the garlic, then season the mushrooms with salt and pepper.
• Increase the heat to medium-high and stir in the cauliflower. Saute for 1 to 2 minutes. Add 1 cup of the broth and simmer until the liquid has mostly evaporated, 1 to 2 minutes.
• Stir in the sugar snaps, remaining broth and salt to taste. Add pea shoots. Simmer until the liquid is almost gone, 3 to 4 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter and half of the cheese, stirring until the cheese has melted. Adjust seasonings. Stir in the remaining cheese. Serve hot.

CAULIFLOWER MUSHROOM RISOTTO (LOW CARB)

Steps:

• Combine mushrooms, soy sauce and garlic.
• Heat 2 tablespoons butter in a skillet over medium high heat. Add mushrooms and cook 2-3 minutes without stirring or until they begin to caramelize. Stir and cook until cook through. Remove from pan and set aside.
• Add the last tablespoon of butter to the skillet. Add onion, garlic and thyme. Cook over medium heat until softened, about 4-5 minutes.
• Add riced cauliflower, seasoning salt and pepper to taste, stir to combine.
• Cook 9-11 minutes or until tender but not mushy.
• Add cream, parmesan cheese, parsley and mushrooms (along with any mushroom juice that may have accumulated on the plate).
• Cook 2-3 minutes or until heated through and cheese is melted.
• Drizzle with truffle oil if desired and serve warm.

CAULIFLOWER & CARROT RISOTTO WITH CHICKEN & MUSHROOMS

Steps:

• - Dice onion and brown in a large saucepan. - While that's cooking, chop up your chicken into bite sized pieces. - Brown the chicken in a little oil in a separate fry pan. (mine takes 2 batches). - Chop the cauliflower into large chunks and process in a food processor until the size of rice. - Take cauliflower out of the processor and put into a bowl. - Peel carrots and chop in the food processor until the size of rice. - Put the chopped cauliflower, carrots and the chicken stock into the large saucepan with the browned onions. Put on the lid and a medium/high heat until stock boils. Then turn heat to low/medium and leave to simmer as you cook the chicken. - As the chicken cooks, place it in a bowl with a lid to keep warm. - When all the chicken is cooked, stir fry the asparagus and mushrooms in the pan until done to your liking. Throw in the spinach leaves and oregano for the last couple of minutes. - When everything is cooked, toss the chicken and veggies through the cauliflower & carrot mix. Season with salt & pepper. - A squeeze of lemon on top is nice, too. - Serve. Notes: It takes around 10-15 minutes for the cauliflower & carrot risotto to cook, but you can turn it off and leave it on the stove while your chicken & veg finish cooking, if necessary. Any other veg would also suit this recipe. Green beans would be a good sub for the asparagus. You can just use water instead of chicken stock, but the stock does give the cauliflower more flavour.