Cauliflower Risotto with Seared Scallops


  • 1 head of cauliflower, shredded
  • 8 oz. baby bella mushrooms, chopped
  • Olive
  • 1 shallot, chopped,
  • 2 cups vegetable stock
  • 2 Tbsp. butter
  • ½ cup cream
  • ½ cup Parmesan cheese,
  • 2 Tbsp. parsley
  • 8 scallops


Shred cauliflower with a cheese grater.

Heat a frying pan to medium high heat. Add oil, then sweat mushrooms and shallots until cooked through. Season lightly with salt and pepper. Add shredded cauliflower and vegetable stock. Let cook until liquid has been fully absorbed by cauliflower. 7-10 minutes.

Add butter and cream. Stirul until butter is melted. Add parmesan and parsley, and set aside.

Meanwhile, sear scallops in butter until cooked through.

Plate scallops on the cauliflower risotto. Serve and enjoy!


Seared scallops with cauliflower risotto makes the perfect dinnertime meal. 

cauliflower risotto

More from this Show >

New Pioneer food co-op
Embassy Club