Cookin’ with Nino: Cauliflower Mushroom Risotto (Mock)

Cauliflower Mushroom Risotto (Mock)


  • 1 medium (2 lbs) head of cauliflower, cut into large florets
  • 1.5 lbs brown mushrooms, sliced
  • 1 tbsp. Olive  oil
  •  1 small onion, minced
  • 1 small garlic, minced
  • 1 cup chicken broth
  • 1/2 tsp Himalayan pink salt
  •  Ground black pepper to taste
  • 1/4 cup (1 oz) Parmesan cheese, grated .
  •  3 tbsp parsley, finely chopped


  1. In a food processor, add cauliflower in batches and process until “rice” forms.  Transfer to a medium bowl and set aside.
  2. Preheat large non stick skillet on medium high heat and add mushrooms.  Cook for 5 minutes or until a bit golden, stirring frequently and watching closely not to burn.  Transfer to another medium bowl and set aside.
  3. Return skillet to medium heat and swirl oil to coat.  Add onion and garlic, saute for 3 minutes or until translucent, stirring occasionally.  Add cooked mushrooms, cauliflower “rice”, broth, salt, pepper and cheese.  Stir, cover and cook for about 4 minutes.  Sprinkle with parsley.