Go Back Email Link
–+ Serving

Cauliflower Risotto

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.
Print Recipe Pin Recipe Add to Collection
Meal Type: Lunch, Side Dish, Sides
Food Category: Pasta/Rice, Vegetables
Dietary Preference: Gluten Free, Low Carb, Vegetarian
Servings: 1 Serving
Calories: 122kcal

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.

Nutrition

Serving: 1serving | Calories: 122kcal | Carbohydrates: 12g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Natural Sugar: 6g
Tried this recipe?Let us know how it was!