One-pot creamy cauliflower rice with asparagus

One-pot creamy cauliflower rice with asparagus

Based on 11 ratings

"This cauliflower risotto is a lighter, healthier version of a traditional risotto - it uses cauliflower "rice" instead of white rice. The trick to making it just as creamy and "saucy" as the original: Fold in some mascarpone at the end. It's the perfect side dish, but also works great as a dish on its own."

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
300 g
cauliflower
3 stalks
green asparagus
1
shallot
1 clove
garlic
1 tbsp
butter
30 ml
white wine
50 g
grated Parmesan cheese
200 ml
vegetable broth
50 g
mascarpone cheese
1 tbsp
olive oil
salt
pepper
lemon zest (for serving)
almond (toasted, for garnish)
parsley (for garnish)
MetricImperial

Utensils

cutting board, knife, food processor, large bowl, pot, cooking spoon

How-To Videos

homemade-vegetable-stock

Homemade vegetable stock

how-to-cut-an-onion

How to cut an onion

how-to-deglaze

How to deglaze

Nutrition per serving

Cal378
Protein15 g
Fat28 g
Carb18 g
  • Step 1/4

    Peel and finely chop shallots and garlic. Cut green asparagus into bite-size pieces. Cut cauliflower into florets and trim and roughly cut stalk into pieces. Add cauliflower pieces to a food processor and pulse a few times to get approx. rice-size pieces. Work in batches as needed not to overcrowd your food processor and avoid processing the cauliflower too much. Transfer to a large bowl.
    • 1 shallot
    • 1 clove garlic
    • 3 stalks green asparagus
    • 300 g cauliflower
    • cutting board
    • knife
    • food processor
    • large bowl

    Peel and finely chop shallots and garlic. Cut green asparagus into bite-size pieces. Cut cauliflower into florets and trim and roughly cut stalk into pieces. Add cauliflower pieces to a food processor and pulse a few times to get approx. rice-size pieces. Work in batches as needed not to overcrowd your food processor and avoid processing the cauliflower too much. Transfer to a large bowl.

  • Step 2/4

    Warm a pot or a deep frying pan over medium-high heat. Add half of the butter and the olive oil. Add green asparagus and fry approx. 3 min., then remove from the pan and set aside. In the same pan, add shallot and garlic and fry until fragrant. Season with salt and pepper and deglaze with white wine.
    • ½ tbsp butter
    • 1 tbsp olive oil
    • salt
    • pepper
    • 30 ml white wine
    • pot
    • cooking spoon

    Warm a pot or a deep frying pan over medium-high heat. Add half of the butter and the olive oil. Add green asparagus and fry approx. 3 min., then remove from the pan and set aside. In the same pan, add shallot and garlic and fry until fragrant. Season with salt and pepper and deglaze with white wine.

  • Step 3/4

    As soon as the white wine has nearly evaporated, add cauliflower “rice”. Season with salt to release some of the juices, then cook approx. 3 – 4 min., stirring constantly. Add vegetable broth and increase the heat so that almost all the liquid can simmer and evaporate.
    • 200 ml vegetable broth

    As soon as the white wine has nearly evaporated, add cauliflower “rice”. Season with salt to release some of the juices, then cook approx. 3 – 4 min., stirring constantly. Add vegetable broth and increase the heat so that almost all the liquid can simmer and evaporate.

  • Step 4/4

    Reduce heat again, then stir in mascarpone cheese, grated parmesan cheese, and the remaining butter. Stir to combine. Cook until creamy and the cauliflower is tender, for approx. 7 min. Season to taste with more salt and pepper. Serve immediately with more pepper, zested lemon, toasted almonds, and parsley. Enjoy!
    • 50 g mascarpone cheese
    • 50 g grated Parmesan cheese
    • ½ tbsp butter
    • pepper
    • lemon zest (for serving)
    • almond (toasted, for garnish)
    • parsley (for garnish)

    Reduce heat again, then stir in mascarpone cheese, grated parmesan cheese, and the remaining butter. Stir to combine. Cook until creamy and the cauliflower is tender, for approx. 7 min. Season to taste with more salt and pepper. Serve immediately with more pepper, zested lemon, toasted almonds, and parsley. Enjoy!

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