This comes from and I must say, I am intrigued by this “faux-sotto”!

Serves 4


  • 1 head cauliflower, “riced” in a food processor or grated

  • ½ – 1 cup chicken broth

  • 1 small yellow onion, diced

  • 1 Tbsp. olive oil

  • 1 clove garlic, minced

  • ¼ cup frozen peas

  • ¼ cup fresh mushrooms

  • ¼ cup shredded parmesan


  1. In a medium pot, saute onion and garlic in olive oil until translucent.

  2. Add cauliflower rice to the pot and toast it for about a minute with the onion and garlic.

  3. Add about 1/3 cup of chicken stock, stirring well. Allow to evaporate and soak in as much as possible. (This won’t absorb entirely, but it’s important for getting the texture right.)

  4. Continue to add as much liquid as possible until the cauliflower won’t absorb any more liquid.

  5. When it seems done (about 15-20 minutes), use a ladle to remove the excess liquid.

  6. Add peas and mushrooms.

  7. Add cheese and season with salt and pepper to taste. Serve immediately.