Cauliflower risotto
This caulilflower risotto is a lighter, healthier version of the tradional one and is less delicate to prepare!
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Rice, Vegetarian
Cuisine International, Italian
Servings 2 people
Calories 229 kcal
Place the cauliflower in the food processor and use the pulse function to make crumbs.
Cook the cauliflower, crushed lemongrass and kaffir leaves in coconut oil over low heat for 5-6 minutes with a lid on.
Add the green peas and chilies, stir to combine.
Pour in the coconut milk and the lime juice and continue cooking until the cauliflower is soft.
Season to taste before serving.
Calories: 229kcalCarbohydrates: 14gProtein: 5gFat: 18gSodium: 10mgFiber: 4gSugar: 4gVitamin A: 574IUVitamin C: 31mgCalcium: 28mgIron: 3mg
Keyword cauliflower, risotto