This is a great side dish to stand up to a rich, meaty entree or to serve on its own a tasty low-carb main. I have seen similar dishes prepared several different ways. Some chefs crumble the cauliflower florets into rice-size pieces by hand; I find that to be entirely too much work when the same result can be achieved with a food processor.
Cauliflower Risotto with Oyster Mushrooms 2 to 4 Servings
4 Tbsp. neutral oil, such as grape seed, divided
2 cloves garlic, slightly crushed
3 sprigs thyme
1 lb. oyster mushrooms, roughly torn or chopped
1 Tbsp. plus 1 tsp. Kosher salt, divided
1 Tbsp. freshly ground black pepper to taste
1 head cauliflower
2 cups vegetable stock, divided
2 Tbsp. butter, divided
1½ cups freshly grated Parmesan
• In a 14-inch skillet, cook 2 tablespoons oil, garlic and thyme over high heat until fragrant. Add the mushrooms in a single layer and 1 teaspoon each salt and pepper. (Be careful not to overcrowd the pan. If you don’t have a large enough skillet, cook the mushrooms in two batches.)
• Continue cooking over high heat about 8 minutes, tossing occasionally. Once the mushrooms develop a little color and crisp on the edges, remove the from the heat and set aside.
• Remove the florets from the cauliflower and place them in a food processor. Pulse 20 to 30 times in 1-second increments. (Do not just let the machine run.) The mixture should look like small pieces of rice.
• In a large stainless-steel pan, heat the remaining oil and butter over high heat. Once the butter melts, add the cauliflower and saute a couple minutes until fragrant. It will start to smell like fresh popcorn. Add the remaining salt and 1 cup of vegetable stock and stir.
• Once the liquid is almost absorbed, stir in the remaining stock. Cook approximately 10 minutes, stirring constantly. When almost all the stock is absorbed, add the remaining butter and the Parmesan. Fold in the cooked mushrooms or serve on the side.
This article appears in Guide to the Holidays 2013.