Cauliflower Rice Mushroom Risotto

I love tweaking my favourite recipes to make them healthier. Replacing rice with cauliflower not only lowers the carbs, it also boosts the nutrient content of this delicious dish.

Ingredients

1/2 cauliflower, washed and chopped roughly into florets
2-3 punnets (200-300g) mushrooms, sliced - you can use any mushrooms you like
1 large (or 2 smaller) yellow onions, peeled and diced
1 - 2 cloves garlic, crushed
1 - 2 Tablespoons olive oil
OPTIONAL: 1/2 teaspoon dried thyme or 2 - 3 sprigs fresh thyme
OPTIONAL: 1/2 cup of grated parmesan cheese
Salt and pepper

Method

Place olive oil, onions and garlic in a large pan and saute over a low-medium heat until onion is translucent.
Add mushrooms to pan and cook for 15 minutes, stirring occasionally.

While mushrooms are cooking, place the cauliflower florets in a food processor and give it a few one-second pulses until it becomes "rice". How many times you will need to pulse will depend on what food processor you have. Remember: less is more! Don't take it too far. You want rice-sized cauliflower bits, not sand-sized!

Now add the riced cauliflower to the pan and stir to combine.
Cook for a further 5-10 minutes, taste and season generously.
If you are adding cheese, stir it in just before serving.

TIP: Don't cook the cauliflower too much! Just heat it through so that it retains its "al dente" texture. If you cook it for too long it will become mushy.

Serve and enjoy!