{"id":6813,"date":"2015-04-16T10:10:03","date_gmt":"2015-04-16T17:10:03","guid":{"rendered":"https:\/\/oneingredientchef.com\/?p=6813"},"modified":"2017-02-23T14:20:59","modified_gmt":"2017-02-23T22:20:59","slug":"cauliflower-risotto","status":"publish","type":"post","link":"https:\/\/oneingredientchef.com\/cauliflower-risotto\/","title":{"rendered":"Cauliflower “Rice” Risotto with Mushrooms and Rosemary"},"content":{"rendered":"

Ever since I discovered that you can make “rice” from cauliflower (see: cauliflower fried rice<\/a>), I’ve wanted to try making a risotto out of the stuff. The problem is that the characteristics of cauliflower are pretty much the opposite of rice. When you cook rice, it absorbs liquid and releases starches. These starches are how we develop the beautiful flowing consistency of risotto. Cauliflower, on the other hand, just releases moisture and has no starches to speak of…<\/p>\n

So, in order to turn it into something that resembles a risotto, this white cruciferous vegetable is going to need some help. Here, that help is coming in the form of tahini. By mixing tahini (sesame seed paste) with vegetable broth and a few other ingredients, we have a liquid that will thicken the cauliflower rice and add a creamy consistency. I was blown away by how good this is. Not only does the tahini trick work way better than I expected, the flavors are out of this world.<\/p>\n

If you’re looking for a lower calorie substitute for classic risotto, this version has all the creamy, comforting flavors of the original with more nutrients and less starches. As an added bonus, this version is easier to make, cooks faster, and doesn’t cause your arm to fall off from constant stirring. <\/p>\n

\"Cauli_Risotto\"<\/p>\n

Makes 4 servings<\/strong><\/p>\n

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Ingredients:<\/h4>\n
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