Mushroom Cauliflower Risotto

This is actually the second time I fixed this recipe.  It’s been four months now that I have avoided eating starchy food and I wanted to stick to it so I fixed myself a bowl of low-carb risotto today.

You would have known by now that most of the food I prepare are easy and cook fast. This is one of them.



  • 2 cups cauliflower
  • 1.5 lbs portobello mushrooms, sliced
  • 1 tbsp coconut oil or extra virgin olive oil
  • 1 small onion, minced
  • 1 small garlic, minced
  • 1/2 cup vegetable broth (or chicken broth)
  • 1/2 cup grated parmesan cheese
  • 2 tbsp heavy cream
  • parsley, finely chopped
  • salt and pepper, to taste
  • butter



  • Pulse cauliflower florets in a food processor until ‘rice’ forms. You can also use a cheese grater.
  • In a skillet over medium heat cook mushrooms until tender.
  • Add onion, garlic and cauliflower. Add vegetable/chicken stock and cook until tender.
  • Add heavy cream, chopped parsley and cheese.
  • Season with salt and pepper.



“The healthy man is the thin man. But you don’t need to go hungry for it: Remove the flours, starches and sugars; that’s all.”
― Samael Aun Weor

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