How to Make Creamy Cauliflower Risotto

Ingredients

• 2 cups cauliflower
• 8 medium white button mushrooms
• 3 garlic cloves, minced
• 1 cup vegetable broth
• ½ cup cream cheese
• ½ cup mozzarella cheese

• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried oregano

1. Thoroughly wash the cauliflower, cut into florets, and place in a food processor.
2. Pulse for 1–2 minutes, until it resembles white rice. Alternatively, you can use a box grater to achieve the same result.
3. Add 1 tablespoon of olive oil to a medium saucepan and set over medium heat. Add the garlic and mushrooms and sauté for about 2 minutes.
4. Add the “cauliflower rice”, give a stir and pour in the vegetable broth.
5. Bring the mixture to a simmer and reduce heat to low. Cover and cook for 5 minutes, stirring 1–2 times. When the cauliflower is al dente, remove the lid and continue cooking for another 7–10 minutes, until all the liquid has been absorbed. Watch closely so it does not begin to burn.
6. Stir in the cream cheese and mozzarella cheese, and season with salt, pepper, and oregano. Stir well.
7. Once the cheese is melted, remove the saucepan from the heat.
8. Transfer to a serving bowl and serve warm.