Cauliflower Risotto with Mushrooms & Avocado


  • 340g of Organic Riced Cauliflower
  • 1 avocado
  • 200g of Mushroom Medley (Champignon, Porcini, Slippery Jack, Pleurotus)
  • 1/2 small onion
  • Parsley
  • Garlic
  • Olive oil
  • Salt
  • Ground black pepper


Pour the frozen Organic Riced cauliflower into a non-stick pan over medium heat and saute until heated through and water has cooked off, you can also cook it by placing the internal bag of 12 oz. on the microwave for 5 minutes, avoid overcooking. Slice the mushrooms so they all have similar sizes and cut the onion into very small cubes.

Heat olive oil in a wok or skillet over low-medium heat. When hot throw in the mushroom medley with the onion and spread them into one layer, don’t crowd mushrooms in the pan. Stir occasionally until the mushrooms are brown on one side, flip them and let them brown on the other side, when both sides are brown and the mushrooms have shrunk in size, season to taste with garlic, pepper, salt, and some parsley, cook for other 2 minutes until the garlic is fragrant.

Cut the avocado in cubes or slices and mix it with the mushroom medley and the Organic Riced Cauliflower.

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