Cauliflower & Mushroom ‘Risotto'

This ‘Risotto’ recipe is a tasty and nutritious low-carb alternative to standard risotto. I created it using EMPOWdER organic fermented mushroom powder which contains over 15 essential nutrients to support digestion and gut health. Full of flavour, gluten free and easy to make!

Ingredients

• 1/2 head of cauliflower (medium sized)

• 300g mushrooms, sliced

• 1 tbsp EMPOWdER Organic Fermented Mushroom Powder

• 1/2 brown onion. sliced

• 1/4 cup organic chicken stock (or broth)

• 2 tbsp parsley, chopped

• 1 tsp garlic, minced

• 3 tbsp parmasen

• 1 tsp grassfed butter

• Olive oil for cooking and salt + pepper to taste

Method

1. To make cauliflower rice, chop cauliflower into florets. In 2-3 batches, add florets to food processor and pulse
until it resembles rice. Set aside.
2. In a small saucepan, saute mushrooms on medium heat with 1 tsp butter and olive oil. Meanwhile, stir
EMPOWdER mushroom powder into 1/4 cup of stock until it resembles a paste and set aside. Remove mushrooms
from heat and set aside.
3. Add cauliflower rice and onion to a medium sized fry pan. Add parsley and mushroom mixture.
4. Add in stock and continue to fry for another 2-3 minutes.
5. Remove from the heat and stir in parmesan.