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Mushroom & Spinach Cauliflower Risotto

Servings 4


  • 1 kg cauliflower processed into rice in food processor
  • 200 g Shimeji mushrooms separated
  • 200 g white button mushrooms sliced
  • 1/3 cup diced yellow onion
  • 3 cloves garlic
  • 120 g baby spinach
  • 1/2 cup vegetable stock
  • 4 sprigs of fresh thyme
  • 3 tbsp olive oil
  • Salt and black pepper
  • Fresh thyme leaves to garnish


  • Cut cauliflower into florets and process in food processor to get rice like grains.
  • Heat pan on medium heat and add 1 tbsp oil.
  • Saute onion until translucent.
  • Add another 2 tbsp olive oil and saute mushrooms until tender and browned.
  • Add garlic, thyme, and season with salt & pepper.
  • Cook for 30 seconds.
  • Then add the last tbsp of oil together with the cauliflower rice.
  • Cook for 3 minutes then add stock and season with salt and black pepper to taste.
  • Cook until stock is almost absorbed, then add spinach to cook until wilted.
  • Remove from heat and serve garnish with fresh thyme.