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Creamy Cauli-sotto (Cauliflower Risotto)

Cauliflower Risotto, 2B Mindset, tosca reno, autumn calabrese, Ilana Muhlstein, vanessa mclaughlin, vanessa.fitness, vanessadotfitness,, gluten free, keto
I love pasta, rice, bread, especially when pairing them with creamy, melted cheese! But, I'm on a new program that's easy to implement, and one of the principles is to make veggies the star, or the base of the meal. So, I've found delicious substitutes for these heavy carbohydrates, and in this recipe, used cauliflower rice in place of risotto rice. The addition of cheese wedges, gives it a zesty creaminess. I love serving this with any type of roast chicken.

INGREDIENTS
1 TBSP evoo
1 medium-sized shallot, minced
1 clove garlic, minced or grated
1 cup sliced baby portabello (cremini) mushrooms (optional)
1 (12-oz.) frozen cauliflower rice (approx. 4 cups) bag or fresh cauliflower rice
2 wedges spreadable cheese, broken into small pieces (.75-oz. ea.) like the kind from Laughing Cow
Chopped fresh chives (to taste; optional)
Salt and pepper to taste
INSTRUCTIONS
1. Place oil in skillet along with shallots, garlic, and mushrooms. Saute on medium heat until shallots are translucent (about 3 mins).
2.  Add cauliflower rice; saute until rice is thawed (if frozen) and tender (about 10-15 minutes).
3. Add cheese chunks and mix well, until cheese melts throughout.
4. Mix in salt and pepper to taste.
5. Sprinkle with chives; mix well.

**I served this with roasted chicken thighs. Want more recipes like this, or support in your health and fitness journey in one of my Fit Clubs? Complete the form below and I'll send you info within 24 hours!
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