It is almost incredible that I used to hate cauliflower in the past. And with hate I mean to hate a lot. This magical vegetable is the biggest helper in low carb kitchen. It is an excellent substitute for many non-low carb groceries. For example, it replaces rice, and you can cook a superb cauliflower risotto. My favorite is cauliflower risotto with goat cheese. I used to do this recipe with groats, but this low carb version is at least the same good. And I can assure you there is none of the specific cauliflower taste left in this meal. It, of course, has a little different consistency than rice but the taste is almost equal.
I have to admit from all non-low carb food for me was the hardest to resist Italian cuisine. We used to spend a lot of time in Tuscany. So, on the one hand, there was this positive side, cheese, and all the smoked hams were finally allowed but all the pizza, pasta stuff is once for all forbidden. Luckily the pizza from Tuscany was so delicious, that since I tried it, I never ate any other pizza again. And when you think about it, what is the best about the best pasta and pizza? It is always the topping. The sauce, the ingredients. So if the pizza crust is made of cauliflower or the pasta from zucchini, it doesn’t make such a difference.
Back to my cauliflower risotto with goat cheese. You will love it. One thing I have to mention, the cauliflower rice needs pretty long to get cooked well done! First, because otherwise, it will be hard and second you could get problems with flatulence. Why am I saying this? I often see recipes on the internet for cauliflower whatever, and they very often recommend cooking the cauliflower rice for like 5-10 minutes. That isn’t enough! Actually, I cooked the cauliflower risotto the same time like a usual one, if not longer. So really take your time.
You will also need a herb butter. If you get to buy without all the additions, great. I like to make one myself as it is effortless and you know what is inside. You only need butter, salt, garlic (1 smaller clove for this amount) and herbs (fresh or dried) I put parsley, rosemary, oregano, basil. But you can use any other you have at home. Stir properly.
- 50 g / 26 oz cauliflower blended until broken into small pieces not much bigger than couscous
- 1 red onion finely chopped
- 50 g / 2 oz herb butter
- 1 liter / 34 fl oz broth (homemade)
- 2 dl / 7 fl oz white wine
- 4 tbsp grated parmesan cheese
- 100 g / 4 oz goat cheese
- Olive oil
- Salt, pepper
- In a saucepan, warm the broth over low heat.
- Warm two tablespoons olive oil in a large saucepan over medium-high heat. Stir in the onion. Cook 1 minute. Add cauliflower rice, stirring to coat with oil, about 2 minutes.
- When the cauliflower rice has taken on a pale, golden color, pour in wine, continually stirring until the wine is fully absorbed. Add 1/2 cup broth to the cauliflower rice, and stir until the broth is absorbed.
- Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the cauliflower rice is al dente, about 20 to 25 minutes.
- Add grated parmesan cheese and herb butter. Season with salt and pepper to taste.
- Serve cauliflower risotto with goat cheese at the top. Decorate with fresh herbs.