After four years of making cauliflower pretend to be something it isn’t, I am still in awe of all the things you can make using this wonderful vegetable to substitute.  One of its applications is to reduce it to rice-sized pieces in a food processor (or by hand with a grater) and use it nearly anywhere that you use rice.  I have used it for Spanish Cauli-rice, a Basic Cauli-rice and with an Asparagus Cauli- Risotto.  All of them are great.

This adapted risotto recipe is also outstanding.  I don’t know why I don’t make risottos more often.  The flavor is wonderful and it isn’t too difficult, just takes a little longer to get all the liquid absorbed into the cauli-rice.  Unlike rice risotto, the cauliflower doesn’t expand as it absorbs liquid, so while it does puff a little and soften as you cook it, it doesn’t use as much liquid as rice does.

The other vegetable that contributes to the deception in this dish is daikon radish.  You’ve probably seen it at the grocery store.  It’s that long, white 3 or 4 inch in diameter root that may have puzzled you.  It has a slight peppery taste, but is otherwise very mild.  It works well in cauli-rice recipes and is great when grated and fried for hash browns.  You can also make fries out of it or simply cut or shred to add it raw to a salad.  Very versatile!

Summer Harvest Cauli-Risotto

2 Tbsp olive oil
1 large garlic clove, minced
2 cups riced cauliflower
1 cup riced daikon radish
1/2 cup white wine or chicken broth
2 1/2 cups hot water
Salt and black pepper
1/2 cup snow peas or 1 cup chopped zucchini
1/2 cup diced red bell pepper (small dice)
1/4 cup Mushrooms, chopped (optional)
2 green onions, chopped (white and green parts)
1/2 cup grated Parmesan cheese
10-12 basil leaves, torn up small
2 Tbsp unsalted butter

 Bring the water to a simmer in a small pot or use an electric pot to heat the water and rewarm it as needed while cooking this.

In large skillet, heat the olive oil over medium-high heat. Add the garlic and sauté until fragrant, about 30 seconds. Stir in the riced cauliflower and riced daikon and coat with the olive oil. Sauté, stirring constantly, for 2-3 minutes.

Add the white wine (or chicken broth) to the skillet and stir. You will stirring frequently as you continue adding liquid to the skillet.  When most of the liquid is absorbed,  add a cup of the hot water to the pan and add a about 1/4 teaspoon of salt. Reduce the heat to a high simmer and stir often while the water is being absorbed and cooks out.  When it is almost dry again, stir in another 1/2 cup of hot water.  Continue to cook and stir until it is almost dry again, then add another 1/2 cup of hot water and repeat the process.

Take a small taste of the cauliflower to see if it is getting tender.  If so, then proceed to the next step.  Otherwise, add another 1/2 cup of hot water and stir it in until it is absorbed.

Add the snow peas or zucchini and red bell pepper. Add another 1/2 cup of water and stir until it is absorbed. Repeat with another 1/2 cup of hot water and large pinch of salt.

By now the cauli-rice should be close to being done; it should be firm, but not gritty and the zucchini should be soft, but a not mushy.  Now, stir in the green onions and grated Parmesan. When the water has been mostly absorbed, it is ready to finish.  Stir in the basil and butter and serve at once.

Makes 6 side dish servings or 4 main course servings.

Nutrition Info per 1/6 of recipe:
Calories: 122.6 Fat:8.0 g Net Carbs: 4 g Protein: 4.6 g