Cauliflower Mushroom Risotto

Chef, Lauren Mozer has the perfect recipe for a carb-free cauliflower mushroom risotto that's healthy and will feed the whole family.




  1. In a food processor, add cauliflower and process until “rice” forms. Transfer to a bowl and set aside.
  2.  Preheat a large non-stick skillet (high heat). Add extra virgin olive oil and sauteed mushrooms with a pinch of fresh thyme & rosemary and kosher salt. Cook until caramelized and golden brown in color. Transfer to a bowl.
  3. Return skillet to a medium heat and swirl oil to coat. Add diced onions and garlic, remaining rosemary & thyme, and saute until translucent, stirring occasionally.
  4. Add cauliflower rice and de-glaze with white wine. Reduce.
  5. Add chicken broth and cook until cauliflower has softened, but is still slightly firm (3-4 minutes).
  6. Add the mushrooms back to the pan and, on low heat, add the parmesan, cold butter, and tarragon.
  7. Serve with a sprinkle of fresh chives and more parmesan to top.