: A dish so good I had to make up a word to describe it.
: A deliciously creamy way to make a simple, dairy-free risotto using whole grain rice.
What’s the first thing that comes to your mind when you think of risotto? Cream, butter, cheese, a sore wrist (from stirring, c’mon)? With RiCAUsso, roasted and whipped CAUliflower mimics the rich texture of slow cooked starchy aroborio-based risotto. It’s a shortcut of sorts, but it allows you to use wild rice which is high in protein, calcium, vitamin A and iron. This means you get all the good-for-you without sacrificing the good-flavor-mmm.
RiCAUsso was inspired by an evening in the woods with only cauliflower, wild rice, mushrooms and a bottle of white wine at our disposal. Culinary inspiration often comes from limitations. A cold night upstate with good friends and only a few ingredients available had me craving rich, rustic and warm.
Comfort food warms you in the moment with it’s fatty, creamy texture but often leaves you feeling a little uncomfortable in the morning. By substituting difficult to digest dairy for fiber and antioxidant-rich cauliflower, RiCAUsso is a healthier way to feel warm and cozy from the inside out.
Ingredients/You only need these
1 head of cauliflower
4 cloves garlic
3 cups mushrooms, sliced (I used cremini)
3-4 sprigs of fresh or freshly dried thyme
1 cup uncooked wild rice, about 3 cups cooked
1 medium yellow onion
1 small shallot
white wine (optional)
Directions/Easier than it looks
1. Preheat oven to 400.
2. Prepare the wild rice by bringing 1 cup rice and 3 cups filtered water to a boil. Reduce heat and let simmer until rice is tender but not chewy. This will take anywhere from 40-50 minutes depending on how wild your rice gets.
3. Break cauliflower head down into florets. Wash and toss with 2 tbsp olive oil and 2 tsp sea salt. Line baking sheet with parchment paper and spread florets out in one layer. Roast for 30 minutes or until soft and browned. Stir occasionally so the cauliflower roasts evenly.
4. As the rice and cauliflower are cooking, slice mushrooms, onions, shallot and garlic. Warm about 1 tbsp olive oil over medium heat. Sautée onions, shallots and garlic until translucent. Add in mushrooms and a pinch of sea salt, sautée until the mushrooms release their moisture (about 2 minutes). Cook for about 5-8 more minute stirring occasionally, or until all moisture has evaporated and the mushrooms are reddish-brown. Add in thyme and white wine, stir for 30 seconds more.
5. Once the cauliflower is finished roasting, let it cool slightly and transfer to a blender or food processor. Slowly add in 1/4 cup increments of filtered water or vegetable broth and pulse until creamy. I ended up using about 2 cups of water, but this could vary depending on the cauliflower. Add salt and black pepper to taste.
6. Once the rice is finished cooking, drain out any excess water. Add mushrooms and creamy cauliflower to the pot and mix until well incorporated. It should become a rich, thick pot of goodness in a matter of seconds. Add more thyme, salt, pepper or white wine to taste. I like to have my vegetable to grain ratio be about 50/5 0, although the more vegetables the merrier.
7. Serve with a fresh, green salad and some good friends. If you don’t have any good friends nearby, share this dish with a handsome stranger and you’ll be friends in no time.