I didn't strictly follow the ingredient list of my original recipe; I added in mushrooms, didn't bother with the bay leaves, and used chives for a pop of green instead of parsley. Pureeing some of the cauliflower rice with some chicken stock stands in surprisingly well for the starch that would be released from Arborio rice. I divided up leftovers for my weekday breakfasts, adding in an extra splash of chicken stock to help it reheat without getting too thick. I'll be making this again!
Cauliflower Breakfast Risotto
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1 T. unsalted butter
1/2 c. finely diced onion
1-2 medium cloves of garlic, minced or grated
Heaping 1/2 c. sliced cremini or button mushrooms
4 links turkey or chicken breakfast sausage, cut into 1/4 - 1/2" slices
12 oz. riced cauliflower (thawed, if frozen), divided
1/2 - 1 c. chicken or vegetable stock
1/3 c. grated Parmesan cheese
Salt & Pepper
2 T. finely sliced chives, optional
In a medium saucepan, heat the butter over medium heat until it foams. Add the onion and cook for 2-3 minutes, until starting to turn translucent. Add in the garlic, mushrooms, and sausage and cook for 2-3 minutes more, until mushrooms have begun to soften and the garlic is fragrant.
In a blender or food processor, blend about 2/3 c. of the cauliflower rice with 1/2 c. stock until relatively smooth (it doesn't need to be totally pureed). Add the remaining cauliflower rice to the skillet with the onion and mushroom mixture and stir to incorporate. Stir in the pureed cauliflower and Parmesan, and heat through. Add additional stock if desired to adjust the consistency. Bring to a simmer, then add salt and pepper to taste. Serve immediately, topped with chives if desired.