Cauliflower Risotto

Name: Cauliflower Risotto
Yield: 411 g
Ingredients: Cauliflower rice 100 g; Steamed egg 45 g; Green onion 20 g; Onion 20 g; Button mushroom 69 개; Water (bottled) 50 ml; Almond Breeze Unsweetened 100 ml; Extra Virgin Olive Oil Pakuelle 5 ml; Black pepper 2 g

178 kcal

#diet #low sugar #low carb #low calorie #vegan

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Ingredients

Main ingredients

Cauliflower rice 100 g
Steamed egg 45 g
Green onion 20 g
Onion 20 g
Button mushroom 3 개

Seasonings/Sauce

Water (bottled) 50 ml
Almond Breeze Unsweetened 100 ml
Extra Virgin Olive Oil Pakuelle 5 ml
Black pepper 2 g

Nutrition summary

Carbohydrates 11.15 g 25%

Protein 8.98 g 20%

Fat 10.95 g 55%

Serving size 411g

Cooking steps

1

Finely chop the cauliflower.
2

Chop the onion and garlic.
3

Heat olive oil in a pan and sauté the garlic and onion.
4

Add the cauliflower and stir-fry together.
5

When the vegetables are soft, season with salt and pepper.
6

Add soy milk or plant-based cream and simmer.
7

Finish by sprinkling nutritional yeast or chopped parsley on top.

Cauliflower Risotto

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