Fake rice is just as good as real rice! (Cauliflower Risotto and Roasted Root Vegetables)

The Trader Joe's riced cauliflower is just life changing.  I love it in place of rice with my red beans, I made that pizza casserole with it and now I love making risotto with it!

I was intending on making this barley risotto with roasted root vegetables, since I bought barley a million years ago and never made it.  I bought the cauliflower rice and know it would go bad, so I decided to improvise and make cauliflower risotto with the cauliflower rice.  It was a great decision, because I got to eat more!

The roasted veggies are incredible and would be so lovely on their own with any protein.  This vegetarian meal really satisfied my previously vegetarian and now fully meat eating heart.  You should try it!  Use it as a side, a lunch, a dinner or a snack!  You will not be disappointed!  Full recipe to follow the montage! Linking up with Meal Plan Monday over at Southern Plate and others!

If you squint hard, it looks like arborio rice!

The cast.  So easy, so dairy, so lovely.

Carrots and parsnips are like cousins.  Same look and taste, different color.

A mustard maple sauce is also good for pork chops, just saying!

Coat them on up in a bowl...

And spread them out on a baking sheet.  Foil it and there will be less clean up!

There's lots of thyme in this dish...but it won't take your time away!

Saute the aromatics and take it all in

Add the rice and and keep the fragrantness going. I realize that isn't a word but it should be!

Hello caramelized root veggies!

Add all your other yummy stuff and cook it down!

Plate it up and add more thyme.  You now have a veggie packed dinner that will make you smile!

Cauliflower Risotto with roasted root veggies:

Roasted Veggies:

2 parsnips sliced into 1 inch pieces

2 carrots sliced into 1 inch pieces

1 tbsp dijon mustard

1 tsp maple syrup

1 tbsp fresh thyme or 1/2 tbsp dried

black pepper and salt to taste

Cauliflower Risotto:

2 cups riced cauliflower
1 tbsp Extra Virgin Olive Oil

1 tbsp butter
1 tbsp chopped Shallots

2 cloves minced garlic
1/2 cup Vegetable Broth
1/4 cup whole milk

1 tsp. fresh thyme or 1/2 tsp dried.
1/2 cup Parmesan Cheese (Grated)

Heat oven to 400. Mix mustard, syrup, thyme and salt and pepper together in a bowl and add veggies to toss.  Place on an oiled and foiled baking sheet and roast in the preheated oven for 30 minutes, turning halfway.

Meanwhile, in a skillet over medium heat cook shallots and garlic in the olive oil and butter until tender,  add cauliflower and toss to coat; add vegetable stock and cook until tender, about 10 minutes. Add milk, thyme and cheese and cook 10 more minutes until reduced.  Season with salt and freshly ground black pepper to taste.

Happy Cooking!

Missy