Cauliflower Mushroom "Risotto" with Parmesan and Truffle Oil

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 2



1 package of joyloop cauliflower rice

1/2 can (15 oz.) of cannellini beans

1/2 cup of vegetable stock

2 teaspoons of olive oil

4 oz. of cremini mushrooms, sliced

1/2 yellow onion, chopped

2 cloves of garlic, minced

1 tablespoon of fresh lemon juice

1/4 cup of parmesan cheese, grated 

1/4 cup of chopped fresh flat-leaf parsley

Salt and pepper, to taste



Truffle oil, to taste


1. Add beans and broth to food processor and puree until smooth (30 sec) and set aside.

2. Add olive oil to a large pan and heat on medium-low. Add mushrooms and onions. Cook until onions are soft and mushrooms are lightly browned (about 5 min.). Add garlic, salt/pepper, and lemon juice and increase heat to medium-high. Continue cooking until almost all the liquid has evaporated.

3. Add bean puree to the pan and bring to a simmer. Stir in the cauliflower rice. Reduce heat to medium, cover the pan, and cook, stirring occasionally, until cauliflower is tender (5-7 min).

4. Uncover the pan and turn off the heat. Add the cheese and parsley and stir until combined. Drizzle with truffle oil and serve.

from Simple Healthy Kitchen