I'm obsessed with cauliflower risotto right now! It's extremely filling, tastes like comfort food and is a perfect side dish to any protein you like. What is fabulous about cauliflower is that it literally absorbs any flavor you cook it with. This makes it the perfect base to highlight fresh herbs, salty Parmesan and rich balsamic vinegar.
Cauliflower is an excellent source of vitamins C and K as well as providing fiber, omega-3 fatty acids and magnesium! Raw cauliflower can be a little harsh to eat, but cooking it in risotto form is an excellent way to get the health benefits without the bitter taste.
You can find riced cauliflower in just about any well stocked grocery store in the produce section. If you can’t seem to find it or want to make it yourself, it’s super simple! You will need a box grater and a clean and trimmed whole head of cauliflower that you cut in half. Simply rub the cauliflower half up and down the side of the box grater with the largest holes to create “rice”.
Blending the beans with veggie broth is an important step in this recipe as it give the risotto a creamy texture and adds a wonderful buttery taste to the cauliflower.
Baked Salmon with Cauliflower Risotto
Makes 4 servings
4 salmon fillets, skinless and bones removed
2 tablespoons olive oil, divided
2 tablespoons Mrs.Dash’s salt free onion and garlic seasoning
4 cups grated cauliflower “rice”
1 (15 oz) can great northern beans, rinsed and drained
1 cup veggie broth
1/2 yellow onion, diced
1 cup baby bella mushrooms, thinly sliced
1 clove garlic, minced
1 tablespoon red wine vinegar
1 teaspoon fresh thyme leaves
1 teaspoon fresh dill, chopped
1/4 cup fresh basil, chopped
1/4 cup aged balsamic vinegar
1/3 cup grated Parmesan cheese
For the salmon: Preheat oven to 400 degrees. Place salmon on a baking sheet and drizzle with one tablespoon olive oil and onion and garlic seasoning. Place in oven and bake for 12-15 minutes until salmon is firm to the touch and flakes easily with a fork.
For the risotto: In a blender, add beans and broth. Blend until smooth and set aside. In a large skillet heat remaining tablespoon of olive oil. Add onion and mushrooms and cook until tender. Add in vinegar, dill, thyme, garlic and salt and pepper. Cook until garlic is fragrant. Add in cauliflower rice and basil. Cook and stir for 1-2 minutes. Add in blended beans and broth and cook until rice is tender but not mushy, about 3 minutes. Sprinkle Parmesan cheese over risotto and drizzle with balsamic vinegar. Serve with salmon.