CHEF HUDA’S CREAMY CAULIFLOWER RISOTTO RECIPE BY CHEF HUDA MU’MIN | 4 SERVINGS

CHEF HUDA’S CREAMY CAULIFLOWER RISOTTO

RECIPE BY CHEF HUDA MU’MIN | 4 SERVINGS

WHAT YOU NEED

CREAMY CAULIFLOWER RISOTTO

4 CUPS CAULIFLOWER RICE*

2 CUPS HEAVY CREAM

2 CLOVES OF FRESH GARLIC | MINCED

1 SHALLOT | MEDIUM | SMALL DICED

1 1/2 CUPS BABY SPINACH | ROUGH CHOPPED

2 CUPS PARMESAN CHEESE* | GRATED OR SHREDDED

*SET ASIDE ADDITIONAL CHEESE FOR GARNISH

2 TABLESPOONS JUST SAVOR™ GARLIC GOODNESS

1/2 TABESPOON OLIVE OIL

2 TABLESPOONS BUTTER

FRESH PARSLEY | ROUGH CHOPPED | FOR GARNISH

KOSHER SALT | TO TASTE

BLACK PEPPER | TO TASTE

*CHEF HUDA’S PREP TIP | CAN’T FIND CAULIFLOWER RICE, NO WORRIES. SIMPLY CHOP UP ONE MEDIUM CAULIFLOWER THEN PLACE IN FOOD PROCESSOR AND PULSE UNTIL IT IS THE DESIRED SIZE OR LOOKS SIMILAR TO RICE.

SAUTEED MUSHROOM WITH WHITE WINE SAUCE

3 CUPS FRESH MUSHROOMS | CLEANED | SLICED

2 1/2 TABLESPOONS JUST SAVOR™ GARLIC GOODNESS

1 1/2 CUP VEGETABLE BROTH

3/4 CUP WHITE WINE | PINOT GRIGIO

1 TABLESPOON OLIVE OIL

2 TABLESPOONS BUTTER

KOSHER SALT | TO TASTE

BLACK PEPPER | TO TASTE

WHAT TO DO

FOR CREAMY CAULIFLOWER RISOTTO

HEAT THE OLIVE OIL IN A LARGE SAUCEPAN OVER MEDIUM HEAT. ADD IN GARLIC AND STIR, COOK FOR ABOUT 2 MINUTES. ADD IN SHALLOTS AND STIRRING OCCASIONALLY, COOK FOR ABOUT 2-3 MINUTES OR UNTIL SOFTEN.

ADD IN BUTTER, CAULIFLOWER RICE THEN STIR. LET THE CAULIFLOWER RICE MIXTURE COOK FOR ABOUT 6-8 MINUTES OR UNTIL THE CAULIFLOWER IS TENDER.

ADD IN SPINACH, HEAVY CREAM AND PARMESAN CHEESE, LET COOK FOR 3-5 MINUTE FOR UNTIL CREAMY.

REMOVE FROM HEAT AND CAREFULLY TASTE. SEASON WITH SALT AND PEPPER, IF DESIRED.

FOR SAUTEED MUSHROOM