mushroom cauliflower risotto with lemon and basil {primal Thanksgiving side}
a rice-free risotto made with cauliflower, pine nuts, and basil with lemon.
Author: angela sackett | dancing with my father
Recipe type: vegetable side
Serves: 4-6 servings
Ingredients
1 head cauliflower
2-3 "heads" cremini mushrooms
2 shallots, peeled and halved
2 lemons
1 head of garlic cloves, separated and peeled
2-3 sprigs rosemary
salt and pepper to taste
1 cup fresh basil (reserve several leaves for garnish)
¼ - ½ cup olive oil, plus additional for roasting
½ cup all-natural chicken or vegetable broth
1 tablespoon grass-fed butter
¼ cup pine nuts
Instructions
Preheat oven to 400 degrees.
Rinse cauliflower and cut into florets.
Slice half of one lemon and save remaining half.
On a roasting pan lined with parchment and drizzled with olive oil, place cauliflower, mushrooms, shallots, sliced lemon, garlic, and rosemary.
Drizzle with additional oil and season with salt and pepper; toss to coat.
Place pan into preheated oven and roast approximately 30 minutes, turning occasionally.
Meanwhile, in a mini food processor, blend basil, juice and zest from one lemon, and drizzle in ¼ - ½ cup olive oil, adding just enough to reach a thin puree.
Season to taste with salt, and set aside.
When vegetables are golden and beginning to char, remove from oven.
Set aside 2-3 tablespoons mushrooms and the lemon slices.
In batches (about three small batches), process vegetables in a food processor or high-speed blender until they just resemble "rice" sized pieces.
In a large saucepan, bring broth to a boil.
Reduce heat to simmer and add vegetables.
Stir until warmed through, adding tablespoon butter and zest and juice from remaining lemon half.
To serve: drizzle with basil puree and sprinkle with pine nuts.
Top with a sprinkle of reserved mushrooms and garnish with roasted, sliced lemon.
Recipe by Dancing With My Father at https://dancingwithmyfather.net/mushroom-cauliflower-risotto-with-lemon-and-basil-paleo-thanksgiving-side-dish/