Cauliflower risotto
Cauliflower risotto is a delicious and healthy twist on the traditional Italian dish. Instead of using rice, this recipe substitutes cauliflower for a low-carb alternative. The cauliflower is finely chopped or grated to resemble rice and cooked with broth, cheese, herbs, and seasonings to create a creamy and flavorful dish similar to risotto.
Ingredients
- 1 head head cauliflower large
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup vegetable broth or chicken broth
- 1/2 cup grated parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cut the cauliflower into florets and pulse in a food processor until it resembles rice-like grains.
- In a large pan, heat the olive oil over medium heat. Add the onion and garlic, sauté until softened.
- Add the cauliflower rice to the pan and cook for 5-7 minutes, stirring occasionally.
- Gradually pour in the broth, little by little, and stir constantly until the cauliflower is cooked and has absorbed most of the liquid.
- Stir in the parmesan cheese until melted and season with salt and pepper to taste.
- Serve the cauliflower risotto hot, garnished with fresh parsley.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 163kcal (8%)Carbohydrates: 12g (4%)Protein: 7g (14%)Fat: 11g (17%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 11mg (4%)Sodium: 498mg (22%)Potassium: 484mg (14%)Fiber: 3g (13%)Sugar: 4g (4%)Vitamin A: 234IU (5%)Vitamin C: 71mg (86%)Calcium: 149mg (15%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
