Mushroom Cauliflower ‘Risotto’


    Cauliflower florets, raw

    1000 g

    Olive Oil, extra virgin

    20 ml

    Mushrooms, button, sliced

    45 g

    Mushrooms, brown, sliced

    200 g

    Onion, finely diced

    200 g

    Garlic, fresh, minced

    10 g

    Maggi No oil Salad Dressing, Italian

    50 ml

    Maggi Chilli Sauce

    20 ml

    Water, hot

    500 g

    Parmesan Cheese, grated

    60 ml

    Mozzarella Cheese, grated

    40 ml

    Parsley, fresh, finely chopped

    5 g


    1. Place the cauliflower florets in the bowl of a food processor and process on high for 2-3 minutes or until a ‘rice’ is formed. (This may need to be done in batches). Set aside.
    2. In a saucepan heat the olive oil over a medium high heat. Add the mushrooms and fry for 3-4 minutes.
    3. Add the onions and garlic and fry until the onions become translucent.
    4. Add the cauliflower rice and turn the heat to high. Fry for 4-5 minutes until the cauliflower starts to become nutty.
    5. In a glass jug mix the no oil dressing, chilli sauce and hot water.
    6. Add approximately a quarter to the cauliflower mixture and reduce the heat to a simmer. Allow to simmer until all the liquid is absorbed. Repeat his process until all the liquid has been used.
    7. Add the parmesan and mozzarella cheese and stir well.
    8. Remove from the heat and stir in the fresh parsley. 
    9. Serve immediately