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For those sheltering in place, I am delivering healthful, gourmet meals on Fridays, Saturdays and perhaps Wednesdays.
It was once the Brussels sprouts craze, now it’s the cauliflower getting all the attention. I have never been a big cauliflower person until a few years ago when I got on board with homemade cauliflower crust pizza and then I started making cauliflower rice risotto which is in a previous post. I have also had cauliflower steaks as a substitution for meat in a burger.
As I got into my fabulous 40’s I started changing the way I ate. As a petite woman who always struggles with those last 5-7 pounds I have learned that I don’t digest carbs well…they just stick. I work out regularly, but diet is the key for me. So good bye to almost all carbs, but HELLO!!! to yummy gluten free sides. I don’t really miss them all that much, I’d rather feel good in my clothes. And for me if I’m going to have any carbs at all it’s going to be in the morning like a half of a wheat bagel or English muffin with eggs, maybe an occasional snack, and the few carbs in a glass of wine. I cannot be perfect! Don’t try and be perfect!
One of my most requested side dishes that I do for dinner parties is wild mushroom risotto with Italian truffle cheese. But…wait, that’s too heavy for me so instead I make for my weekly personal chef clients and myself….wild mushroom cauliflower rice risotto with Italian truffle cheese. For me, just as good, and you can have a much bigger portion for a lot less fat and calories.
It’s so quick and easy!
Ingredients:
2 cups wild mushrooms, sliced (I like crimini and shitake)
2 garlic cloves, minced
¼ cup – ½ cup chicken broth
1 bag cauliflower rice, trader joes
½ cup Truffle Italian cheese from Trader Joes or parmesan cheese
1 small bunch parsley, minced
Salt and pepper to taste