Mushroom Cauliflower ‘Risotto’

Name: Mushroom Cauliflower ‘Risotto’
Prep time: 6 s
Cook time: 38 s
Total time: 45 s
Yield: 8
Cuisine: African - style,Italian
Ingredients: Cauliflower florets raw(1000 g),Olive Oil extra virgin(20 ml),Mushrooms button sliced(450 g),Mushrooms brown sliced(200 g),Onion finely diced(200 g),Garlic fresh minced(10 g),Maggi No oil Salad Dressing (50 ml),Maggi Chili Sauce(20 ml),Water hot(500 ml),Parmesan Cheese grated(60 g),Mozzarella Cheese grated(40 g),Parsley fresh finely chopped(5 g)

Preparation time
45 min
Difficulty Easy
Number of servings
8

Instead of using rice, we substitute it with cauliflower, making it low-carb and gluten-free.

Ingredients

Cauliflower florets, raw(1000 g)
Olive Oil, extra virgin(20 ml)
Mushrooms, button, sliced(450 g)
Mushrooms, brown, sliced(200 g)
Onion, finely diced(200 g)
Garlic, fresh, minced(10 g)
Maggi No oil Salad Dressing (50 ml)
Maggi Chili Sauce(20 ml)
Water, hot(500 ml)
Parmesan Cheese, grated(60 g)
Mozzarella Cheese, grated(40 g)
Parsley, fresh, finely chopped(5 g)

Tools

Preparation

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, chili 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 this 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.

Nutritional facts per serving

Energy

123.1 kcal | 6.0 %

Protein

8.9 g | 26.0 %

Carbohydrates

13.6 g | 40.0 %

Sugars

5.3 g

Fiber

3.9 g

Sodium

317.4 mg

Fats

5.1 g | 34.0 %

Saturated Fats

1.7 g

Components

Tools

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