Riced cauliflower risotto

Name: Riced cauliflower risotto Recipe
Cook time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 3 cup Birds eye riced cauliflower; 0.35 cup fluid (yields 2 cups whipped) Heavy Whipping Cream; 2 oz Cream Cheese; 4 tbsp Parmesan Cheese shredded; 0.5 tbsp Butter salted; Salt pepper and garlic powder to taste; Any fresh herbs of your liking

Minutes to Cook: 10

Number of Servings: 2

Ingredients

3 cup Birds eye riced cauliflower 0.35 cup, fluid (yields 2 cups whipped) Heavy Whipping Cream 2 oz Cream Cheese 4 tbsp Parmesan Cheese, shredded 0.5 tbsp Butter, salted Salt, pepper and garlic powder to tasteAny fresh herbs of your liking

Directions

In a saucepan melt butter. Add riced cauliflower and sauté for 3-5 mins on med heat. Add heavy cream and cream cheese, stir frequently until cream cheese is melted and mixed through and the cream has reduced so the mixture is creamy not wet. Add Parmesan cheese and remove from heat. Stir in cheese until melted. Add any fresh herbs/spices and stir. Serve immediately.

Serving Size: Makes 2 1.5 c servings

Number of Servings: 2

Recipe submitted by SparkPeople user TBING87.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving

Calories: 375.2
Total Fat: 33.8 g
Cholesterol: 103.0 mg
Sodium: 1,114.8 mg
Total Carbs: 10.2 g
Dietary Fiber: 3.0 g
Protein: 8.3 g

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