0 from 6 votes
Cauliflower Risotto
This Cauliflower Risotto is packed with nutrients and offers a spin on the classic rich and creamy rice dish.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 216 kcal
Course:
Side Dish
Cuisine:
Italian
Ingredients
- 1 large head of cauliflower
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1/2 cup vegetable broth
- 1/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- salt and pepper, to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Chop the cauliflower into florets and pulse in a food processor until it resembles rice.
- Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic, sauté until translucent.
- Add the riced cauliflower to the skillet, stir in vegetable broth, and cook until the cauliflower is tender, approximately 20 minutes. Stir in heavy cream and Parmesan cheese until creamy. Season with salt and pepper.
- Remove from heat, stir in chopped parsley, and serve warm.
Cup of Yum
Nutrition Information
Calories
216kcal
(11%)
Carbohydrates
13g
(4%)
Protein
7g
(14%)
Fat
16g
(25%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Cholesterol
28mg
(9%)
Sodium
386mg
(16%)
Potassium
524mg
(15%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
559IU
(11%)
Vitamin C
75mg
(83%)
Calcium
164mg
(16%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 216
% Daily Value*
| Calories | 216kcal | 11% |
| Carbohydrates | 13g | 4% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 28mg | 9% |
| Sodium | 386mg | 16% |
| Potassium | 524mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 559IU | 11% |
| Vitamin C | 75mg | 83% |
| Calcium | 164mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.