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Cauliflower Risotto

By Rocco DiSpirito

3.8

(2)

Image may contain Plant Vegetable and Food
Photo by Joanthan Punisnk

Risotto is an Italian term describing a unique way to cook rice. Basically, the rice is cooked in broth or another liquid until it and the liquid swell to a creamy union. With this version of risotto, I use the same cooking method with cauliflower rice, thereby subtracting the calories and the carbs you'd get from rice.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

2 heads cauliflower, broken into florets
2 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
1½ cups vegetable stock
3 tablespoons grated Parmesan cheese
¼ cup chopped chives

Preparation

  1. Step 1

    In a food processor, pulse the cauliflower florets 8 to 10 times, until it resembles small grains of rice.

    Step 2

    Heat the olive oil in a large skillet over medium heat. Add the garlic and sweat until translucent, about 4 minutes.

    Step 3

    Add the cauliflower and vegetable stock and cook until the cauliflower is softened and enough liquid has evaporated to make the mixture creamy, about 10 minutes.

    Step 4

    Stir in the Parmesan and let sit 5 minutes to thicken. Finish by stirring in the chives.

Nutrition Per Serving

Per Serving: 162 calories / 8g fat / 8g protein / 19g carbohydrates / 7g fiber
Image may contain: Rocco DiSpirito, Human, Person, and Food
From Rocco's Healthy + Delicious: More than 200 (Mostly) Plant-Based Recipes for Everyday Life © 2017 by Rocco DiSpirito. Reprinted with permission from Harper Wave, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
TagsRisottoCauliflowerVegetableSideLunchDinnerGluten FreeNut FreeVegetarianQuickEasy30 Minutes or LessOne-Pot MealsSauteFood ProcessorCookbooks

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