When I think of risotto, I think labor intensive but worth the commitment to the stove. I’ve been using riced cauliflower and broccoli to replace carbs recently and I really wanted a rich, creamy side dish to go with salmon. Risotto was the first thing that came to my mind, but I wanted something that wouldn’t be so heavy.
Turns out, you can make riced cauliflower taste alarmingly like risotto! And in a fraction of the time. So much so that my husband actually thought it was risotto.
This would go well with chicken or any seafood really. I paired it with a simple, steamed salmon. Variations of this will certainly make it into my regular rotation!
- 16 oz riced cauliflower
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup veggie stock
- ¼ cup mascarpone
- 1 tbsp lemon zest
- juice of half of a lemon
- salt and pepper to taste
- optional: I added dill to pair with the salmon
- In a large pan on medium heat, add 1 tbsp olive oil. Add garlic cloves and cook until fragrant, about 30-60 seconds. Be careful not to burn the garlic.
- Add the riced cauliflower and another tbsp of olive oil. toss to coat the cauliflower in the olive oil.
- Add half of the veggie stock, reduce to medium low and stir occasionally. Once most of the veggie stock is gone, add the rest. Continue to stir until the stock has been absorbed.
- Remove from heat. Add mascarpone, lemon zest and lemon juice. Season with salt and pepper to taste.
- Optional: add dill if you're pairing with seafood. If pairing with chicken, I would suggest oregano.