When the cauliflower risotto trend started, I was the first in line to buy a ticket and hop on the train. I keep bags of cauliflower rice in my freezer, and whenever I need a quick side dish, especially on a weeknight, I saute it in a skillet with a little butter. For something a little more special, I like to cook it in the style of “risotto,” like this. It gets creamy and, while not exactly like the real thing, it certainly does the trick.
| Level: | Easy |
| Total: | 45 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 head cauliflower, stem removed
- 4 tablespoons unsalted butter
- 1 clove garlic, smashed but left whole
- 8 ounces sliced cremini mushrooms
- Kosher salt and freshly ground black pepper
- 1 1/2 cups low-sodium chicken or vegetable broth
- 1 cup sugar snap peas, thinly sliced on a bias, plus additional for garnish
- 1 cup pea shoots, plus additional for garnish
- 1/2 cup grated Parmesan cheese
Instructions
- Cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice. Reserve 4 cups for this recipe and save any leftovers for another use.
- In a large skillet over medium heat, melt 3 tablespoons of the butter with the garlic. Stir in the mushrooms and cook until browned, 5 to 7 minutes. Remove and discard the garlic, then season the mushrooms with salt and pepper.
- Increase the heat to medium-high and stir in the cauliflower. Saute for 1 to 2 minutes. Add 1 cup of the broth and simmer until the liquid has mostly evaporated, 1 to 2 minutes.
- Stir in the sugar snaps, remaining broth and salt to taste. Add pea shoots. Simmer until the liquid is almost gone, 3 to 4 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter and half of the cheese, stirring until the cheese has melted. Adjust seasonings. Stir in the remaining cheese. Serve hot.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 237 |
| Total Fat | 17 g |
| Saturated Fat | 10 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 12 g |
| Cholesterol | 43 mg |
| Sodium | 797 mg |
Reviews
Just made the bade recipe. Garlic,, onion, deglaze with wine and added some chicken stock. I used frozen cauliflower rice and frozen peas, then added Parmesan and garnished with basil. Super delicious.
Love when recipes are customizable to what you have on hand!
Made it twice using frozen peas and it was delicious. Husband and I loved it. Found snap peas in bag in produce this time and they were terrible. Stringy and fibrous and a skin layer from the pods was like waxed paper. Textures were off putting and Had to spit all those parts out. Very disappointing maybe fresh picked snap peas would be better but can’t be found around here. I’m going back to the frozen peas
This recipe was delicious. Saw it made, and had to try it! Simple to make without any changes or additions. Definitely a keeper
This is simply amazing. I used frozen cauliflower rice & it was still great. Just adjusted the liquid. Will definitely be making again!
Easy & delicious!! Very flavorful! I wouldn’t substitute any ingredients, flavors worked very well together.
Easy and delicious indeed! Love the texture of the cauliflower and it absorbs the flavor of the mushrooms and veggie stock! This is a keeper!
Easy to make and delicious!! I love cauliflower rice and I needed a new way to use so was thrilled to see this recipe!!
A bit surprised to see such low ratings because I thought this was tremendous! It did take longer to cook down the liquid so I just sipped on another glass of wine while waiting. Creamy, cheesy, earthy. All the deliciousness needed for a tasty and satisfying meal. Not a one of Katie’s recipes has failed me yet and always easy with mostly simple ingredients and lots of flavor.
Made this for Easter dinner and loved it. Will be making this often. Thank you Katie!
Easy to follow directions and easy to make! I needed one more minute of cooking for the liquid to be all most gone. The sugar snap peas have a delicious crunch that makes the dish. Step aside risotto! I could not stop taste testing!