Cauliflower Risotto
User Reviews
5
6 reviews
Excellent
Cauliflower Risotto
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This Cauliflower Risotto is packed with nutrients and offers a spin on the classic rich and creamy rice dish.
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Ingredients
- 1 cauliflower large head
- 2 tablespoons olive oil
- 1 onion finely chopped, small
- 2 cloves garlic minced
- 1/2 cup vegetable broth
- 1/4 cup heavy cream
- 1/2 cup Parmesan Cheese grated
- salt to taste
- black pepper to taste
- 2 tablespoons parsley chopped, fresh
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.
Nutrition Information
Show Details
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%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 216 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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