Hot curry cauliflower risotto

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 225.3
  • Total Fat: 10.4 g
  • Cholesterol: 26.8 mg
  • Sodium: 919.8 mg
  • Total Carbs: 21.8 g
  • Dietary Fiber: 8.3 g
  • Protein: 14.8 g

View full nutritional breakdown of Hot curry cauliflower risotto calories by ingredient


Introduction

Versatile gluten free recipes. Can easily exchange any type of protein-chickpeas, tofu, chicken or shrimp would taste great! Versatile gluten free recipes. Can easily exchange any type of protein-chickpeas, tofu, chicken or shrimp would taste great!
Number of Servings: 4

Ingredients

    4 cup Birds eye riced cauliflower
    1 cup, pieces or slices Mushrooms, fresh
    4 oz Albacore Tuna Fish in Water
    1 cup (8 fl oz) Chicken Broth
    .5 cup Silk Organic Soy Milk Unsweetened
    8 tbsp Kal Nutritional Yeast Flakes
    .25 cup, chopped Onions, raw
    2 tbsp Butter, salted
    0.5 cup Libby's 100% Pure Pumpkin Puree (by TEQUILAMY)
    2 tsp Garam Masala Spice Blend (by SAPOROUS)
    2 tsp Turmeric, ground
    2 tsp Pepper, black
    1 tbsp Curry powder
    2 tsp Crushed Red Pepper Flakes (by SHERILG)
    2 tsp Sage, ground

Directions

Sautee onions in butter until translucent. Add mushrooms and cook until soft. Add rice cauliflower and pumpkin. Add spices. Add chicken broth 1/2 cup at a time and simmer, stirring often until broth is absorbed. Add the other 1/2 cup broth, simmer until absorbed. Add soy milk, simmer until absorbed. Add albacore.

Serving Size: 4