One-Pan Mushroom Cauliflower “Risotto”
with Parmesan & Thyme
One-Pan Mushroom Cauliflower “Risotto”
Creamy cauliflower rice cooks down with earthy mushrooms, Parmesan, and thyme for a cozy one-pan dish with rich risotto-style flavor and easy cleanup.
Ingredients
For 2 servings
- 8 ounce Button Mushrooms
- 4 tablespoon Cream Cheese
- 1 teaspoon Dried Thyme
- 1 clove Garlic
- 2 unit Mushroom Stock Concentrate
- ¼ cup Parmesan Cheese
- 12 ounce Riced Cauliflower
- 2 unit Scallions
- 2 tablespoon Sour Cream
- 2 g Truffle Zest
Additional Ingredients
- 2 tablespoon Butter
- 1 tablespoon Cooking Oil
- Pepper
- Salt
Italian
PDF
DifficultyEasy
Prep Time5m
Total Time30m
Calories450
Protein12g
Carbs23g
Fat35g
Tags:
VeggieKetoCalorie SmartCarb SmartFiber SmartEasy PrepEasy Cleanup
⚠️Allergens:
🥛MilkSwaps and substitutions
For a dairy-free version, replace the cream cheese, sour cream, and Parmesan with plant-based alternatives that melt and soften well. If you avoid mushrooms, use extra cauliflower and a similar amount of another mild vegetable that cooks tender and keeps the earthy, savory profile.
What to serve with it
Serve with a crisp green salad or simply roasted asparagus to add freshness and a little bite. Warm crusty bread works well for guests who want something extra to scoop up the creamy sauce.
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