dinner gluten-free paleo vegan vegetarian

Truffled Mushroom Cauliflower Risotto

September 19, 2013

Do you have a go-to item or meal that you have to order if it’s on a menu? For me that’s anything with truffles. It could be a glass of dairy-full milk filled with gluten, but if it’s topped with truffles I just have to order it. I have an inability to turn down truffles.

Truffled Mushroom Cauliflower Risotto // thehealthymaven.comWhen I was living in NYC I truly believe I took the truffle tour of the entire island. Virtually every restaurant I ate at had a dish featuring truffles in some form. It may have also been the fact that I scour menus before I go to restaurants so I only choose ones that have dishes I know I would order. Such was the case with one of my favourite restaurants in Manhattan, Risotteria. This is a gluten-free and vegetarian restaurant that makes the most outstanding risotto you will ever taste. Also their GF breadsticks are the best thing since real breadsticks!
Truffled Mushroom Cauliflower Risotto // thehealthymaven.comThere was only one thing on the menu I would order, their truffled mushroom risotto. Since moving away I have yet to eat a risotto as good as theirs and I’m not dumb enough to even try to recreate it at home. Instead I thought I would do a lightened-up version by substituting cauliflower “rice” for real rice. Does this taste like Risotteria’s truffled mushroom risotto? Definitely not. But it’s pretty damn good. We could also talk about how it’s significantly healthier and dairy-free. Sometimes when you can’t have the real stuff you may as well substitute it with healthy ingredients, put a smile on your face and call it a day.
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Truffled Mushroom Cauliflower Risotto

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
Scale

Ingredients

  • 2 T truffle oil-divided (olive oil will also work)
  • 1 large head of cauliflower
  • 1 large yellow onion, chopped
  • 6 garlic cloves, minced
  • 8 oz sliced mushrooms
  • 6 cups baby spinach
  • 2 tsp dried thyme
  • 1/4 cup nutritional yeast (or parmesan cheese)
  • 2 cups vegetable broth
  • 1 tsp of salt, or more to taste
  • pepper, to taste
  • toasted pinenuts, optional

Instructions

  1. Chop cauliflower into florets and place in a food processor. Process for 1-2 mins or until “rice-like” consistency is reached.
  2. Heat 1 Tablespoon of truffle oil (or olive oil) in a medium-sized pot over medium heat.
  3. Add chopped onion, garlic and thyme and saute for 2-3 mins.
  4. Add in mushrooms and cook for another 3 mins.
  5. Add spinach and cook until wilted.
  6. Stir in cauliflower rice and let cook, stirring frequently for 5 mins.
  7. On the stove or in the microwave heat up vegetable stock until warm but not boiling.
  8. In 1/4 cup increments add stock to cauliflower mixture. Let each 1/4 cup absorb before adding in the next. Stir frequently. This will take time so be patient.
  9. After half of stock has been absorbed add in nutritional yeast, other tablespoon of truffle oil and salt and pepper.
  10. Continue adding stock until all has been absorbed.
  11. Place heat on low and let cook uncovered for another 10 mins.
  12. Top with pine nuts (if using) and serve.

Nutrition

  • Serving Size: 3-4

 Is there an item or food you have to order if it’s on a menu? Do you read menus before you go to restaurants?

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  • Reply
    Cassie
    February 12, 2014 at 10:59 am

    Going to NYC in two weeks to see Carly. Must. Go. To. Risotto.

    I listened to this podcast on my run with this guy who runs a truffle company. It was really interesting. I should e-mail you/text you about this. Also I have some cauliflower so I might make this for lunch/dinner next week WHOOO.

  • Reply
    Heather @ Kiss My Broccoli
    September 26, 2013 at 10:41 am

    TRUFFLE ALL THE THINGS!!!! Omg, I just posted about the mad love affair that I’ve developed with truffles a week or so ago! Love love love them! Just can’t believe it took me 27 years to try them for the first time! I love a good risotto….I’ve only made one myself and will probably never ever do it again since I swear I got tennis elbow (risotto elbow?) from all that damn stirring! But man, this sounds SO good!

    If I can, I ALWAYS check the menu to a restaurant before going. I love trying new/unique dishes and/or thing that I can’t normally make myself! I like to mix it up, but I have to say I have a hard time saying no to scallops, fennel, ahi tuna!

  • Reply
    *CaNdY FiT*
    September 23, 2013 at 8:59 pm

    I’ve never tried Risotto!!! This looks super tasty! Thanks for sharing the recipe!

  • Reply
    Run like a G!
    September 22, 2013 at 2:14 pm

    That looks amazing!!!

  • Reply
    almostgettingittogether.com
    September 21, 2013 at 3:55 pm

    I HAVE to try this. I love risotto & cauliflower but sometimes feel a little guilty eating risotto… looks so yummy!

    And I always look at menus before I go… but sometimes I’ll get the special!

    • Reply
      Davida @TheHealthyMaven
      September 22, 2013 at 12:55 am

      That’s so funny…I always look up menus in advance but almost always end up getting the special!

  • Reply
    Kiran @ KiranTarun.com
    September 21, 2013 at 5:27 am

    Mmm.. i love this healthier and yum version of risotto. Must try making it soon!

  • Reply
    Curly Pink Runner
    September 21, 2013 at 4:24 am

    Yum!! This looks delicious- thanks for sharing the recipe

  • Reply
    Sarah Pie
    September 20, 2013 at 10:59 pm

    That’s a good attitude to have, I just may have to steal it (mostly because I’m not so good at re-creating my favorites at home!) Risotto is one of my favorite winter meals so I’ll be adding this to the “to cook” list for sure 🙂

  • Reply
    Morganne @ Nut Butter Runner
    September 20, 2013 at 4:48 pm

    Oh yum! I definitely need to try this!

  • Reply
    Love What You Do
    September 20, 2013 at 3:33 pm

    This looks delish!

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