CRABLESS CAKE WITH CAULIFLOWER RISOTTO AND CARMELIZED MUSHROOMS
CRABLESS CAKE WITH CAULIFLOWER RISOTTO AND CARMELIZED MUSHROOMS

CRABLESS CAKE WITH CAULIFLOWER RISOTTO AND CARMELIZED MUSHROOMS

Yield
2 portions
Portion Size
1 portion
Ingredients: Measure:
Extra virgin olive oil
2 tbsp
Cremini mushrooms
1/2 cup
Garlic, minced
3 cloves
16 oz. package riced cauliflower (about 2 cups)
Kosher salt
1/2 tsp
Baby spinach leaves
2 cups
2
Fresh parsley, chopped

Directions

  1. Heat olive oil in a skillet over medium heat. Add mushrooms and cook until browned evenly. Remove and set aside.

  2. Reduce heat to low and add minced garlic. Warm garlic in oil about 2 minutes. Add riced cauliflower to skillet and sprinkle with salt. Stir to coat cauliflower with garlic oil and increase heat to medium-low. Cook slowly, stirring occasionally, until "rice" becomes soft, slightly translucent and is cooked thoroughly.

  3. Stir in spinach. Cook for 2 minutes until spinach is wilted.

  4. Place 1 cup risotto in each bowl and top each with 2 tablespoons carmelized mushrooms and 1 crabless cake. Garnish with parlsey and serve warm.

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