Cauliflower Risotto
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/4 cup chopped chives
- 2 tablespoons extra-virgin olive oil
- 2 heads cauliflower, broken into florets
- 3 cloves garlic, thinly sliced 1 1/2 cups vegetable stock
- 3 tablespoons grated parmesan cheese
Preparation In a food processor, pulse the cauliflower florets 8 to 10 times, until it resembles small grains of rice. Heat the olive oil in a large skillet over medium heat. Add the garlic and sweat until translucent, about 4 minutes. 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. Stir in the Parmesan and let sit 5 minutes to thicken. Finish by stirring in the chives. Per Serving: 162 calories / 8g fat / 8g protein / 19g carbohydrates / 7g fiber 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.
Preparation In a food processor, pulse the cauliflower florets 8 to 10 times, until it resembles small grains of rice. Heat the olive oil in a large skillet over medium heat. Add the garlic and sweat until translucent, about 4 minutes. 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. Stir in the Parmesan and let sit 5 minutes to thicken. Finish by stirring in the chives. Per Serving: 162 calories / 8g fat / 8g protein / 19g carbohydrates / 7g fiber 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.
