Cauliflower Mushroom "Risotto"

There's nothing like a warm, creamy, carby bowl of risotto. It's a comfort food of mine. But it isn't that good for you and takes a while to cook, so isn't ideal for a weeknight meal.

Enter cauliflower risotto.

This dish is warm and creamy, and while it definitely still has that vegetable taste it's a perfect quick cook substitute you can feel good about consuming a massive bowl of.

Recipe inspired by Peace, Love and Low Carb

• 1 T olive oil
• 1 onion, diced
• 3 cloves garlic, sliced
• 8 oz mushrooms, sliced
• 2 c chicken stock or vegetable stock, divided
• 1 t dried thyme
• 4 c riced cauliflower
• 1 c heavy cream or almond milk
• 1 t corn starch
• 1/2 c parmesan, grated
• Salt and pepper

In a large pan, heat olive oil. Add the onion and garlic and sauté until soft and translucent. 

Add the mushrooms, 1 c chicken stock and thyme and cook until mushrooms are soft.

Add the cauliflower and additional 1 c chicken stock and sauté until soft, about 10 minutes.

In a small bowl, mix the corn starch with the cream or milk. Pour into the cauliflower mixture and cook until the sauce has become creamy and thick. Stir in the parmesan until melted.

Season with salt and pepper and serve.