One-Pan Mushroom Cauliflower “Risotto”
with Parmesan & Thyme
- Milk
What’s saucy and a little cheesy? The answer: This dish right here (not your tipsy uncle at Thanksgiving)! Our clever chefs created a grain-free take on risotto using cauliflower rice and packed it with triple the mushroom flavor. They cook the “risotto” with deeply-flavored mushroom stock and browned mushrooms, sprinkle it with truffle zest, then finish the bowl with more browned mushrooms. It’s mushroom mania in the best way possible.
Ingredients
2 g
Truffle Seasoning
¼ cup
Parmesan Cheese
2 tablespoon
Sour Cream
4 tablespoon
Cream Cheese
(Contains: Milk)
1 teaspoon
Dried Thyme
1 clove
Garlic
12 ounce
Cauliflower Rice
2 unit
Mushroom Stock Concentrate
2 unit
Scallions
8 ounce
Button Mushrooms
Not included in your delivery
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce (except cauliflower rice). • Trim and thinly slice mushrooms. Trim and thinly slice scallions, separating whites from greens; mince whites. Peel and mince or grate garlic.
• Place cauliflower rice in a medium microwave-safe bowl (use a large bowl for 4 servings); season with 1 tsp salt (2 tsp for 4). Cover bowl with plastic wrap and poke a few holes in wrap. Microwave until tender, 5 minutes. Carefully uncover (watch out for steam!); set aside. • Meanwhile, heat a large drizzle of oil in a large pan over medium heat. Add mushrooms and season with ½ tsp thyme (1 tsp for 4). Spread into an even layer; cook, stirring occasionally, until browned and tender, 6-8 minutes (depending on the size of your pan, you may need to work in batches). Season with salt, pepper, and a pinch of truffle zest (you’ll use the rest later). • Remove pan from heat. Reserve half the mushrooms in a small bowl, leaving remaining in pan. Cover bowl with reserved mushrooms with plastic wrap to keep warm.
• Heat a drizzle of oil in pan with remaining mushrooms over medium-high heat. Add scallion whites, garlic, cauliflower rice, and a big pinch of salt; cook, stirring, until fragrant, 1-2 minutes. • Add stock concentrates and ½ cup water. Cook, stirring, until water has mostly absorbed, 2-3 minutes. • Reduce heat to low. Stir in cream cheese, sour cream, 2 TBSP butter (4 TBSP for 4 servings), and remaining truffle zest to taste (we like to use it all!). • Stir in Parmesan; season with salt and pepper. TIP: If “rice-otto” is too thick, add a splash of water; for an extra-rich experience, stir in an additional 1 TBSP butter (2 TBSP for 4).
Divide cauliflower “rice-otto” between bowls. Top with reserved mushrooms and scallion greens. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the rich, creamy mushroom taste with truffle zest, though some found it overpowering or too salty 🍄
- Ease of prep: Most found it quick and easy to make, with simple one-pan cleanup, though a few said it took longer than expected
- Suggestions: Consider reducing salt, adding protein like chicken or shrimp, or pairing with a light side salad for balance
- Portions: Some felt it was more suitable as a side dish, wanting larger servings or additional protein to make it a full meal
- Texture: The cauliflower rice texture was divisive; many enjoyed it, but some found it mushy or watery compared to traditional risotto
Reviews from our home cooks
I love the cauliflower "risotto" idea! It was very tasty and the texture was far better than I anticipated. Although initially hesitant because this dish included the truffle powder I found to be very unpleasant in another recipe, it really worked here and enhanced the mushroom flavor and oomph perfectly. Yum.
This has enormous and amazing flavor! I added all the mushrooms instead of saving some to put on top. Full mushroom creamy goodness! There is no "Cauliflower taste" like you can have in cauliflower based recipes.
Ordered cauliflower rice on accident, and pleasantly surprised. Loved the mushroom flavor and texture. I'm a traditional risotto fan and I loved this version
So good!!! You'd almost never know its cauliflower! I love mushrooms and so does my husband. I could tell that he was hesitant with the fact that it wasn't "real" risotto but he scarfed it down faster than I did!
I dunno. It sure was missing GREEN. I added a mixed green vegetable from our frozen packages. I guess the riced cauliflower is pretty bland without help. Every time I add parmesan to a hot pan, it just is stringy. Maybe overkill here. Not sure I'd order again unless the "rice-sotto" had more green in it. I liked half the mushrooms on top. Great touch.
This is an unbelievable dish I don't believe I'm eating cauliflower such a perfect blend with your seasoning and the mushrooms and scallions just delicious cheese oh my goodness instead of me eating one meal I ate two of same meal that day it was perfect I love it. Delicioso
I usually don't like cauliflower but I wanted to try this recipe. It was the BEST risotto I have tasted outside of Italy. Loved it!
So so yummy. Could barely even tell it was cauliflower rice. Tasted exactly like an amazing mushroom risotto. We even cut the sour cream in half to make it less calories and it still turned out great.
We were once again pleasantly surprised by this dish with riced cauliflower. Was as good as some high end restaurants risotto not made with cauliflower. Love, love, love this dish!
It was a considerable chore to mushroom brush every single mushroom. But loved the result--especially the cauli-risotto!
