Cauliflower Risotto
Servings Prep Time
41 cup servings 15mins
Cook Time
25mins
Servings Prep Time
41 cup servings 15mins
Cook Time
25mins
Ingredients
  • 4-5tbsp Organic Cold Pressed Olive Oil
  • 1cup Chopped yellow onion
  • 1cup Chopped Kale Stemscan sub asparagus stems
  • 2cups Riced Cauliflower
  • 2tsp Salt
  • 1/2tsp Cracked Pepper
  • 1cup Chopped Bella Mushrooms
  • 1-2tbsp Fresh Chopped Chives
  • 1/4cup Chopped Fresh Parsley
  • 1/3cup Cauliflower cream saucecan sub coconut milk
Instructions
  1. Add about 4 tbsp of olive oil to a large skillet over medium heat. Add onions and kale stems and sauté for about 5-10 mins, stirring frequently till onions are translucent.
  2. Next add the frozen riced cauliflower. You can used freshly riced cauliflower too, just run it through your food processor till it looks like grains of rice. Add your salt and pepper and cook another 5-10 mins or till the cauliflower is tender.
  3. Go ahead and put in the mushrooms, along with another tbsp of Olive oil and bit more salt and pepper. Mushrooms are thirsty little guys! Add the chives and parsley and cook another 5 mins or so. Lastly, add your coconut cream and turn the heat to low till just incorporated.
  4. Ok all done! I like to serve this dish with some rice flour crusted halibut (see my How To Videos) and enjoy.