Mushroom Cauliflower "Risotto"

Did you know that Australia has just released an updated food pyramid?  I don't want to get into any sort of debate around exactly how the food pyramid should look (because I know plenty of people that would disagree completely with this model) but I do want to say that it is a major improvement on its predecessor. What I am most excited about is that it's now recommended that one eat more vegetables than bread (and there are so many more beautiful greens on there!) I think we can all agree that our diets should be packed with veges.

Before I moved out west I was flatting in a lovely brick villa in Mt Eden that  had a fantastic vegetable store one minutes walk away. It really did mean that we were never lacking our five plus a day, and that we became increasingly creative with vegetables.  This dish is an example that, minus the cheese it doesn't have much else other than vegetables.  It is extremely light so if you are particularly hungry may need a few additions. Take the recipe as a bit of inspiration.  Play with it.  I think it would be a great accompaniment to oven-baked chicken.

 

You'll need:

1 head cauliflower
10 portobello mushrooms, peeled and sliced (or equivalent)
2 Tbps butter
olive oil
1 onion, peeled and finely chopped
3 cloves garlic, finely diced
1/2 cup white wine
1 cups vegetable stock (have a bit more on hand)
Salt and pepper
Handful parsley, chopped
Juice of 1 small lemon
1 small handful Parmesan cheese, freshly grated, plus extra for serving

To make:

1. Put the cauliflower florets to a food processor and process, scraping down as needed, until it resembles “rice,” approximately 2-3 minutes. You may have to do in a few batches. Set aside.
2. Heat a large pan over medium-high heat.  Add a lug of oil and  1 Tbsp of butter then add mushrooms to the pan, fry until browned, set aside.
3. In the same pan add a little more oil if necessary, add onion and cook, stirring often until translucent, about 3-4 minutes. 
4. Add in the garlic and cook for another 2 minutes, or until golden.
5. Add wine to the pan followed by stock and lemon juice and bring to simmer.
6. Add the cauliflower “rice” to the skillet and continue to serve. If you run out of liquid add a bit of extra hot stock (or water if you don't have any).
7. Once all the broth has been incorporated, and cauliflower is cooked, add in mushrooms and stir in a knob of butter, Parmesean (leaving some for garnish), parsley and season to taste.
8.  Garnish with a bit of extra Parmesean.
9. Enjoy!