Caulisoto (Adapted from 2B Mindset)

I never had risotto before, but I’m sure this is a great substitute to increase your veggie intake!


1 cup sliced mushrooms (optional) – I’ve made it without and with and I like it both ways.  It’s totally up to you if you add the mushrooms in or not.

1 (12 oz) bag of frozen cauliflower rice, (approximately 4 cups)

2 wedges (.75 oz each) spreadable cheese

Optional – Hot pepper sauce, chopped fresh chives to taste, garlic powder to taste

There’s so many options to making this great dish, I’ve tried all of them!!

  1. Place mushrooms in skillet and cook over medium high heat until heated through.  (I spray my skillet with olive oil prior to adding the mushrooms.)
  2. Add cauliflower rice; cook until heated through.
  3. Add cheese wedges; I break up the cheese so it will melt more evenly.  Cook until you have the consistency you desire.
  4. Add pepper sauce, chives and garlic powder if desired and mix well.

Suggestion for dinner: serve with roasted boneless, skinless chicken thighs.

*You can make this recipe in the microwave if you would like.  You can also substitute fresh cauliflower rice for the frozen, just add 1/4 cup water or vegetable broth to make it creamier.