The idea of ricing cauliflower came from other places, but once I got into the idea, it became a wonderful alternative to rice. My first foray into adapting a rice dish to cauli-rice was my grandmother’s Spanish rice recipe and it was wonderful. I use 1 tablespoon of rice in the dish to bring a little of the real rice texture and flavor to the dish, but it really doesn’t need it.

With the drop in price of asparagus last week for Easter, I bought a couple of bundles and was inspired by a California Asparagus Risotto recipe that also included leek to try this version using riced cauliflower and daikon radish to replace most of the rice in the dish. The result was deliciously wonderful and so good for you. Just look at the beautiful colors in the dish and it shouts Spring!

Asparagus Leek Cauli-Risotto

1 1/2 Cups Cauliflower, raw (fresh or frozen)
1 cup Daikon Radish
1 cup Asparagus, fresh
1/2 cup Mushrooms, fresh
1 tablespoon Rice, white, long-grain, raw
1/2 cup Chicken Broth or Bouillon,
1/2 teaspoon Salt
1/4 Lemon Pepper seasoning
1/4 cup White Wine (I used a California Risling)
2 cloves of Garlic
1 cup Leeks, slices (bottom only)
1 tablespoon Butter
1/3 cup Parmesan cheese

Cut cauliflower into pieces and microwave for about 5 minutes to partially cook. If using frozen cauliflower, microwave about 2 minutes to defrost. Peel the daikon and cut into cubes. Put cauliflower and daikon in food processor and pulse until the pieces are about the size of rice. Set aside.

Cut asparagus into one inch segments on a diagonal and microwave in a bowl for about 30 seconds to just slightly steam. Cut or break mushrooms into pieces. Finely chop two cloves of garlic. Slice leek into thin slices. Melt butter in a deep skillet, brown garlic and rice until just golden brown. Add leeks, then add the cauliflower and daikon mixture and stir together in the skillet. Add one cup of water and stir it around.

Cook on high heat until it boils, then reduce the heat to a simmer. Add 1/2 cup of bouillon or chicken broth and stir in. Cook until the liquid is absorbed, stirring every five or so minutes. When almost all the liquid is gone, add white wine, asparagus, mushrooms and seasonings.

Cook over low heat until the liquid is almost gone and the dish is just moist. Sprinkle on cheese and serve. This took about an hour to reduce the liquids from start to finish. Makes 4 to 6 servings

Nutrition Info 1/4 of recipe:
Calories: 140.8 Fat: 5.8 g Net Carbs: 10 g Protein: 5.6 g

1/6 of recipe:
Calories: 93.9 Fat: 3.9 g Net Carbs: 6.7 g Protein: 3.7 g

Posted on 4/2/2013