MAKE: Cheesy Cauliflower Risotto with Mushrooms

Photo by Becca Boyd

Photo by Becca Boyd

Cauliflower is finally getting its moment in the sun, if you haven’t noticed. From pizza crusts to hummus to chocolate milkshakes (Really!), cauliflower is turning up everywhere lately.

I typically just roast it like broccoli—olive oil, salt and pepper in a high-heat oven—but when I came across a recipe for risotto that used chopped cauliflower instead of Arborio rice, I was intrigued.

You see, although “Arborio” sounds fancy, it’s really just a starchy, short-grain white rice. It’s fairly devoid of nutrients and high in empty calories—things, of course, that cauliflower is not (*cough 27 calories per cup cough*).

Tucking into a big, healthy bowl of warm and creamy comfort food on a cold weeknight? Yes, please, and in just about 30 minutes to boot. Roast up some chicken or fish, and dinner is served.

Cauliflower “Rice” Risotto with Mushrooms and Gorgonzola Cheese
Serves 6

1 tbsp. olive oil
8 oz. white mushrooms, thinly sliced
1 onion, chopped
3 cloves garlic, minced
1 tsp. salt
1/4 tsp. black pepper
1/2 c. dry white wine
1/2 tsp. dried thyme
1 large head cauliflower, chopped into florets.
1 (15 oz) can cannellini beans, drained and rinsed
1 c. chicken broth
1/3 c. gorgonzola crumbles
Sliced scallions, optional for topping

1. Heat oil in large saucepan set over medium-high heat. Add mushrooms and onion, and sauté for about 12 minutes, stirring occasionally, until golden brown.
2. Add garlic, salt and pepper and stir to combine. Let cook until garlic is fragrant, about 30 seconds.
3. Add wine and thyme and let simmer until mostly reduced, about 5 minutes.
4. Meanwhile, put cauliflower florets (a little at a time for even chopping) in a food processor and pulse until pieces are about the size of rice. Transfer to a bowl and set aside.
5. Put beans and broth in processor and process until smooth.
6. Add cauliflower and bean mixture to saucepan and bring to a simmer. Cover and simmer about 10 minutes, stirring occasionally, or until cauliflower is tender.
7. Turn off heat and stir in cheese. Add more salt, to taste, before serving. Serve, topped with scallions if desired.

Per serving: 354 calories, 5.2 fat grams, 6 milligrams cholesterol, 662 milligrams sodium, 1,629 milligrams potassium, 54 grams carbohydrates, 22 grams dietary fiber, 7 grams sugar, 23 grams protein.

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Becca Boyd is a wife and mom who creates healthy and delicious recipes in her West Chester kitchen. She blogs about them on her website, Home Beccanomics.

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