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Cauliflower Breakfast Risotto

Serves 2-3

Posted by The Lunchbox Tree

1 T. unsalted butter

1/2 c. finely diced onion

1-2 medium cloves of garlic, minced or grated

Heaping 1/2 c. sliced cremini or button mushrooms

4 links turkey or chicken breakfast sausage, cut into 1/4 - 1/2" slices

12 oz. riced cauliflower (thawed, if frozen), divided

1/2 - 1 c. chicken or vegetable stock

1/3 c. grated Parmesan cheese

Salt & Pepper

2 T. finely sliced chives, optional

In a medium saucepan, heat the butter over medium heat until it foams.  Add the onion and cook for 2-3 minutes, until starting to turn translucent.  Add in the garlic, mushrooms,  and sausage and cook for 2-3 minutes more, until mushrooms have begun to soften and the garlic is fragrant.

In a blender or food processor, blend about 2/3 c. of the cauliflower rice with 1/2 c. stock until relatively smooth (it doesn't need to be totally pureed).  Add the remaining cauliflower rice to the skillet with the onion and mushroom mixture and stir to incorporate.  Stir in the pureed cauliflower and Parmesan, and heat through.  Add additional stock if desired to adjust the consistency.  Bring to a simmer, then add salt and pepper to taste.  Serve immediately, topped with chives if desired.