• 1 cauliflower, coarsely grated
  • 1 cup chicken broth or bouillon
  • 3 tablespoons butter
  • 2 cups chopped fresh mushrooms
  • 2 teaspoons minced garlic
  • 1 cup chopped onion
  • 1 teaspoon thyme
  • 1 cup heavy cream
  • 1 cup white wine
  • 1 cup shredded Parmesan cheese
  • Salt and pepper

A delicious side dish that may end up the center of attention
Tales of the Dinner Belle
By Brenda Stanley
The star of the show at dinner is usually the main dish, but I love what side dishes can add to a meal. In fact, I often find them to be what makes the meal really special. Side dishes often consist of potatoes, rice, or other starch, but I’ve been trying to cut back on the carbs and have found cauliflower a great substitution. My mushroom cauliflower risotto is satisfying and delicious. The texture is similar to rice and the flavor is not overpowering so it blends perfectly with the creamy flavors of butter, cream, and cheese. This recipe is easy to make and I even found bagged, grated, cauliflower in the freezer section that helped me skip a step. This dish is perfect with steaks, roasts, or chops, but it may end up being the main attraction of your meal.
Belle’s Mushroom Cauliflower Risotto
1 cauliflower, coarsely grated
1 cup chicken broth
3 tablespoons butter
2 cups chopped fresh mushrooms
2 teaspoons minced garlic
1 cup chopped onion
1 teaspoon thyme
1 cup heavy cream
1 cup white wine
1 cup shredded Parmesan cheese
Salt and pepper
Bring the bouillon to a boil and set aside. In a large fry pan, cook the mushrooms, garlic, and onions in butter until golden. Add the cauliflower and thyme, half the wine, and the bouillon and let simmer uncovered until the liquid starts to boil down, then pour the remaining wine and cream and let simmer until the cauliflower is soft and not much of the liquid remains. Remove from heat and stir in parmesan cheese. Season with the salt and pepper.