Cauliflower “Risotto”

My family came together tonight to celebrate my big brother’s birthday. We had an all-out grain-free feast. Not only do I suffer from Crohn’s, my brother suffers from IBD, as well. We have some lousy stomachs. My big bro (Greg) has really dived into the gluten-free way and I am so proud of him. He feels better, looks better, has more energy, and the best part…his stomach is not always giving him grief. So, tonight we celebrated with awesome grain-free food that happened to consist of Cauliflower “Risotto” that really hit the spot and made Greg not miss the real dish. Happy Birthday Greg. I love you!


1 head of cauliflower, grated or chopped into small pieces
1 garlic clove, minced
1 shallot, minced
2 tablespoons olive oil + 1 tbsp grass-fed butter
1/4 cup white wine
12 oz organic chicken broth
Salt and pepper to taste

In a large skillet add the oil, butter, shallot, and garlic. Cook for 2 minutes. Add the cauliflower and stir to coat with the oil and butter. Add the wine and stir. Add broth, salt and pepper and cook until the cauliflower is very tender. Mash with fork. If you need more broth, you can add more until desired tenderness.

In another small skillet, put a little oil and sauté the mushrooms until golden. Add parsley. Transfer the cauliflower over to a beautiful platter and spoon mushrooms on top. Enjoy!


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