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 was absolutely amazing! Followed the recipe exactly and we didn't even notice the cauliflower rice...everyone had seconds! So delicious! - 04 Jun 2018 (Review from Allrecipes US | Canada)
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)