May 29 2018 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Meal, Side dish
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Meal, Side dish Creamy low carb cauliflower risotto with spinach and goat cheese
This creamy and cheesy low carb cauliflower risotto, adorned with spinach and goat cheese, is a quick and easy lunch or dinner. It's a low carb side dish or a vegetarian main dish that the whole family will love.
USMetric
servingservings
Ingredients
- 12⁄3 lbs 750 g cauliflower
- 1½ cups 350 ml heavy whipping cream
- 2 oz. 55 g butter
- 3 tbsp 3 tbsp lemon juice
- 1 tbsp 1 tbsp onion powder
- salt and ground black pepper, after taste
- 3 oz. 85 g Parmesan cheese
Serving
- 3 oz. (2¾ cups) 85 g (650 ml) fresh spinach
- 5 oz. 140 g goat cheese
- 1 oz. 28 g pecans
- 2 tbsp 2 tbsp olive oil
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
- Rinse and trim the cauliflower and shred with the coarse side of a grater, or divide into smaller florets and pulse in a food processor until rice-sized. For even easier prep, buy your cauliflower riced, and skip this step.
- Add cream, butter, onion powder, and lemon juice to a large skillet and heat until simmering.
- Add cauliflower and continue to simmer, stirring frequently, for 10-15 minutes. Season with salt and pepper.
- Add coarsely grated parmesan cheese; it will melt as you stir it in. Stir for a few minutes.
- Chop the spinach coarsely and combine well.
- Serve with goat cheese, pecans, and a splash of olive oil.
Tip
Just like with rice, some prefer a softer texture and some like it al dente. Be sure to test the cauliflower mixture frequently and get it off the heat before it becomes too mushy.
Substitutes
For a vibrantly green dish, try broccoli instead of cauliflower. Pay extra attention to taking it off the heat before it turns into a mash.
Storing the dish
This dish keeps for 2-3 days in the refrigerator and reheats easily in the microwave. Perfect for a lunchbox.
6 comments