Cauliflower Risotto

#loveyourleftovers. This new take on cauliflower rice provides the creamy decadence of an Italian classic, with added vegetable goodness! Best enjoyed as is, or topped with chicken for added protein.

Serves 2


½ bag cauli pearls 
½ head broccoli, grated, finely chopped or pulsed in food processor
¼ brown onion, finely diced
1–2 cloves garlic, minced
1 cup vegetable stock
1 cup frozen peas 
1 tsp salt
¼ cup grated Parmesan cheese 
¼ cup lite sour cream

To serve

1 Tbsp chopped parsley
A few slices shaved Parmesan cheese


1. Prep & cook risotto. Heat oil in a large fry-pan on medium-high heat. Add cauliflower, broccoli, onion and garlic to pan and cook, stirring regularly, for about 6 minutes, until softening.

2. Stir in stock, peas and salt. Cover and cook a further 10–12 minutes, until liquid is absorbed. Stir though Parmesan and sour cream and remove from heat. Season well with salt and freshly ground black pepper.

3. Prep garnishes.

4. To serve, spoon into bowls and top with parsley and cheese

Nutritional Info (per serve)
Energy (kJ): 844
Energy (Cal): 202
Carbohydrate (g): 12.9
Protein (g): 17
Fat (g): 7.5
Saturated Fat (g): 4.3
Sugars (g): 8.3

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