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Cauliflower Risotto

Cauliflower Risotto

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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.
Servings 1 Serving
Cal 122 kcal
Protein 8 g
Carbs 12 g
Fat 6 g

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)

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.

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