Switch things up this week by making creamy Cauliflower Mushroom Risotto! This recipe is gluten-free, paleo-friendly, low carb, and delicious!
If you’re part of my email list, you know that I’ve been experimenting with Paleo lately. If you’re not receiving my weekly emails, umm what are you waiting for!? sign up here. you’ll only receive fun stuff, promise!
As I mentioned in this post, changing eating habits is NOT easy. When you grow up eating rice with every meal and having sugary desserts ALL. THE. TIME. well, you just wonder how the heck you’re going to fix all the years of damage. The answer: VERY SLOWLY. I’ve been enjoying the challenge of switching up ingredients, looking at labels to REALLY see wtf is in my food, and doing it all slowly with balance.
Baby steps, you know. I can’t go from 0 to 100 because if I do, it’s game over for me. I get discouraged so easily. But I’m determined to figure out a balanced lifestyle for myself. One where I can enjoy a beer or Cuban breakfast or a croqueta and still look and feel healthy.
That’s the ultimate goal!
With that said, here’s a really flavorful option that I’m trying this week. Granted, it’s not arroz con pollo, but it’s definitely HEALTHY and delicious.
Two very important things I’m focusing on these days.
[clickToTweet tweet=”Can’t wait to make gluten-free, paleo-friendly, creamy Cauliflower Mushroom Risotto! #asassyspoon” quote=”Can’t wait to make gluten-free, paleo-friendly, creamy Cauliflower Mushroom Risotto! #asassyspoon”]
This recipe literally took me 25 minutes to make! I adapted the recipe from the awesome, Kevin of Fit Men Cook, and it was beyond easy. The last time I made risotto, I made it with plantain and black beans. See here.
Today, I’m changing things up by using cauliflower rice instead of the arborio rice that you would when you make regular risotto and unsweetened coconut milk instead of regular heavy cream. You can also use unsweetened coconut cream, if you like a thicker consistency.
Few ingredients, 25 minutes, and a healthy alternative for this week’s dinner. Sounds like a plan to me!
I hope you make it and LOVE it!
Cauliflower Mushroom Risotto
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 cup mushrooms roughly chopped
- 1 cup unsweetened coconut milk (1/2 cup unsweetened coconut cream)
- 1/3 cup low-sodium chicken broth
- 1/2 cup parmesan cheese* shredded or grated
- 2 cups riced cauliflower
- salt and pepper to taste
- In a nonstick skillet, on medium high heat, add olive oil and garlic. Cook for about 1-2 minutes.
- Add mushroom. Cook for about 3-5 minutes then add the cauliflower rice. Cook for another 2-3 minutes, stirring frequently. Careful not to let it burn!
- Add coconut milk (or cream), chicken broth and parmesan cheese. Stir to combine. Reduce heat to low then cover and let it simmer for about 15 minutes, until desired creamy consistency. Serve immediately and enjoy!
If you’ve made this or any other recipe, tag me on Instagram with #asassyspoon or comment below. I’d love to see it!
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