Cauliflower Risotto - grain/rice free
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 107.9
- Total Fat: 5.6 g
- Cholesterol: 4.9 mg
- Sodium: 160.6 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 3.9 g
- Protein: 5.7 g
View full nutritional breakdown of Cauliflower Risotto - grain/rice free calories by ingredient
Introduction
This comes from another submitter. BUT, that submitter only entered as a link, and so, it does NOT have the nutrition information. Re-entering to get nutrition information. This comes from another submitter. BUT, that submitter only entered as a link, and so, it does NOT have the nutrition information. Re-entering to get nutrition information.Number of Servings: 4
Ingredients
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1 head Cauliflower, roughly chopped, then riced
1 Tablespoon Olive Oil
1 whole shallot (or small onion), minced
[optional} 1 clove of garlic
½ cups vegetable or chicken or beef stock
2 Tablespoons half-and-half (or 3 Tbl 0% greek yogurt)
¼ cups Parmesan cheese, grated, plus more for shaving
1 Tablespoon Italian Parsley, chopped
Sea Salt And Black Pepper to taste
Directions
Rice cauliflower
(Pulse cauliflower in a food processor until it is completely chopped to the point that it looks like grains of rice.)
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Heat a saute pan over medium heat.
Add minced shallot (onions) (and minced garlic) and saute in oil until softened.
Add riced cauliflower and begin to stir around to coat.
Add stock, a little at a time while cauliflower cooks.
When cauliflower is tender, add cream or half-and-half.
Season with salt and pepper and stir in grated parmesan cheese.
Finally, sprinkle with parsley and place in a serving dish.
Top with shaved parmesan (use a vegetable peeler for this) and more ground pepper.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user JAYDPIII.
(Pulse cauliflower in a food processor until it is completely chopped to the point that it looks like grains of rice.)
.
Heat a saute pan over medium heat.
Add minced shallot (onions) (and minced garlic) and saute in oil until softened.
Add riced cauliflower and begin to stir around to coat.
Add stock, a little at a time while cauliflower cooks.
When cauliflower is tender, add cream or half-and-half.
Season with salt and pepper and stir in grated parmesan cheese.
Finally, sprinkle with parsley and place in a serving dish.
Top with shaved parmesan (use a vegetable peeler for this) and more ground pepper.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user JAYDPIII.
Member Ratings For This Recipe
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KINA-MD
