As much as I love rice (jasmine rice is my FAVE), lately I’ve been trying to cut back on carbs and eat healthier. I recently discovered cauliflower “rice” and I’m obsessed — it’s so versatile and you can add it to anything!
One of my favorite things to make with cauliflower rice is a risotto with mushroom and asparagus. It’s a quick dish to whip up when you’re crunched for time, and not to mention, it’s SO good!
To start, I chop up my mushrooms and asparagus into small pieces, and then sautée them with a bit of olive oil. Then I add in the cauliflower rice (it cooks pretty fast) and season with salt, pepper, and basil. To top it off, I add a little grated gruyere to give it that “risotto” taste and feel. The cheese melts pretty quickly so it’s easy to mix in with the rest of the dish.
Have you had cauliflower rice before? What do you think?