Shredded cauliflower takes the place of rice in this risotto with dried porcini mushrooms and peas.
Add a little of the reserved mushroom liquid to your risotto to give it a richer flavour. You can also use it in soups or stews.
This is a lot of work if you do not own a food processor but the outcome is worth it. The one thing I did not like about the recipe is the color the cauliflower turns as soon as you add the vinegar. I recommend using a white balsamic instead of the dark one that I used. This has a nice earthy taste to it and would go with many different things. Thanks for sharing! - 26 Dec 2016 (Review from Allrecipes US | Canada)