Name: Cauliflower Risotto
Ingredients: 1/2 cup cauliflower rice; 1/2 tsp olive oil; 4 spears asparagus (cut into 1" pieces); 1/4 cup mushrooms (sliced); 2 tbsp onion (chopped); 1 clove garlic (minced); 2 1/2 tbsp whole milk; 1 tbsp parmesan (grated)

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Food Category: Pasta/Rice, Vegetables

Dietary Preference: Gluten Free, Low Carb, Vegetarian

This creamy goodness is made with riced cauliflower instead of rice and is a perfect side dish with a cut of meat or can be a meal on its own.

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Servings Serving

Cal 122 kcal

Protein 8 g

Carbs 12 g

Fat 6 g

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No. of Servings

Ingredients

▢ ½ cup cauliflower rice (frozen; found in the frozen food section with other vegetables or you can make your own by putting raw cauliflower in the blender and pulsing until rice consistency)
▢ ½ tsp olive oil
▢ 4 spears asparagus (cut into 1" pieces)
▢ ¼ cup mushrooms (sliced)
▢ 2 tbsp onion (chopped)
▢ 1 clove garlic (minced)
▢ 2 ½ tbsp whole milk
▢ 1 tbsp parmesan (grated)

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Instructions

Heat oil in a pan over medium heat. Add garlic and onions and cook for 3-5 min. Then add cauliflower, asparagus, and mushrooms, and sauté until softened about 5 min.
Stir in milk and parmesan cheese. Stir continuously until heated through and thickened.