Cauliflower Risotto


2 Tbsp oil, divided 

1 head of cauliflower

1 cup of finely minced onion

2 garlic cloves

Salt and pepper to taste

1 cup of tightly packed spinach leaves

1 – 3 Tbsp of water

1 cup of parmesan cheese

2 tsp lemon zest 


  1. Wash and thoroughly dry cauliflower, then remove all greens and cut into 4 even sections.
  2. With a box grater, use the medium-sized holes (or a food processor with the grater attachment) to grate the cauliflower into the size of rice, leaving any large, tough stems behind.
  3. Transfer to a clean towel or paper towel and press to remove any excess moisture, which can make your dish soggy.
  4. Meanwhile, combine oil and onion in a small Dutch oven and sauté over low heat, partially covered, for about 5 minutes, or until translucent and tender.
  5. Once onion is cooked, add cauliflower rice, garlic cloves, and 1 Tbsp oil. Cover with a lid so the cauliflower steams and becomes tenderer. Cook for a total of 5-8 minutes, then season as desired with salt and pepper.
  6. Add Spinach. Stir in ½ cup parmesan and the lemon zest. Add water 1 Tbsp at a time as needed to achieve a slightly creamy consistency.           

Makes 4- 5 cups. 

Nutrition Facts for 1 foil packet:
For 1 cup Protein: 12 g, Fiber: 2.5 g, Carbs: 10.5 g, Calories: 215

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