Begin by breaking down the cauliflower heads into large florets. Working in 2 batches, add the florets to a large food processor and pulse 10-15 times to break down the florets into rice-size pieces. Don’t pulse too much or it’ll turn into mush. Pour into a bowl and set aside until needed.
Bring a medium size Dutch oven up to heat over medium. Add in the EVOO and butter and cook until the butter has browned and smells nutty. Add in the shallot and garlic and cook for 2 minutes until softened and fragrant.
Next add in the 1/3 of the mushrooms. Before adding the next batch make sure they begin to soften and brown. Once all of the mushrooms have cooked down add in the thyme and season with salt and pepper. If the pan gets too dry while cooking add in a tbsp. of EVOO.
Deglaze the pan with the vermouth, scraping up any brown bits from the bottom. Once all of the liquid has absorbed remove 1/3 of the mushrooms to a bowl.
Next add in the 5 cups of riced cauliflower and cook for 2-3 minutes, stirring constantly. Season with salt and pepper then add in the 2 cups of vegetable stock and cook on medium high until almost all of the liquid has absorbed, should take about 10 minutes.
Turn the heat to medium and add in the mascarpone and parmesan. Cook for another few minutes until thick, creamy and the rice is tender. Taste for seasoning. Cover and keep warm on low heat while you cook your scallops.
Rinse the scallops and pat dry. Bring a medium non-stick skillet up to heat over medium high. Add in the ghee and then add in the scallops, working in batches if the pan isn’t large enough. Cook 2 minutes on each side until golden brown but still tender. Remove and season with salt and pepper.
To serve scoop some of the risotto into 2 shallow bowls followed by the reserved mushrooms. Sprinkle with freshly grated parmesan cheese and black pepper. Next place 5-6 scallops on top and a sprinkle of chives. Serve immediately.
Recipe Courtesy of Megan Mitchell
As seen on Prep School with Thrive Market HERE
©2020 Megan Mitchell