Cauliflower Risotto

Publication date: 2020-05-14 13:43:52


  • 10 tbsp (2.1oz) of dehydrated riced cauliflower
  • 1 1/3 cup of water
  • 3 cups (8.8oz) of sliced baby Bella mushrooms
  • 1 minced garlic clove
  • 1 tsp avocado oil
  • ¼ cup finely chopped onion
  • ½ tsp sea salt
  • Black pepper to taste
  • ½ cup chicken broth
  • ¼ cup sour cream
  • ½ cup parmesan cheese
  • ½ cup mozzarella cheese
  • 3 tbsp finely chopped parsley


Hydrate the riced cauliflower in 1 1/3 cup of hot water, stir and let to sit for 15 min or until most of the water has been absorbed. Preheat a large nonstick skillet on medium high heat with oil and add mushrooms, cook until golden brown. Transfer onto a medium bowl and set aside.
Coat skillet in avo oil and suatée garlic and onion until translucent.
Add Mushrooms, rehydrated riced cauliflower, chicken broth, salt, and pepper. Cover and cook for four minutes approximately. Incorporate sour cream.
Turn off heat, add cheese and stir until it melts. Add chopped parsley. Serve warm and enjoy.

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