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Cauliflower Risotto
Ingredients
- 2 cups (650g) cauliflower florets
- 1 cup (75g) mushrooms
- 2 tbsp parmesan cheese, grated
- 1 small onion, chopped
- 4 garlic cloves, minced
- 1 cup (250ml) chicken/ vegetable broth
- 1 tsp coconut oil
- Zest of 1 lemon
- ½ tsp sea salt
- 2 tbsp parsley, chopped
Nutritional Info
Per serving
Calories 224
Protein 13g
Carbohydrates 19.4g
Sugar 7.7g
Fat 9.1g
Saturates 5.2g
Fibre 6.2g
Method
Add cauliflower florets to a food processor and process until it becomes like rice grains.
Place a large frying pan over medium heat and add mushrooms. Cook for 4-6 minutes.
Remove mushrooms once cooked and place in a bowl.
Add onion and garlic and cook for 6 minutes or until caramelised.
Add cooked mushrooms and cauliflower rice, parmesan cheese, broth and sea salt.
Cook until cauliflower rice becomes tender.
Remove from heat then add parsley and lemon zest. Serve hot as a side.
