Cauliflower Risotto
- Serving Size12
Ingredients
- 1 head cauliflower, cut into florets
- 3 ribs of celery
- 1 T approved oil
- 1 tsp garlic, minced
- 1 yellow onion, chopped
- ¼ cup white wine
- 1 (14oz) can coconut milk
- ½ tsp sea salt
- ¼ tsp black pepper
- zest of 1 lemon
- 2 T Italian parsley, minced
Directions
1
Bring a large pot of water to boil. Add the cauliflower for 4 minutes. Drain and cool the cauliflower.
2
Shred the cooled cauliflower in a food processor with the grating attachment. Set aside and wipe out the food processor. Shred the celery stalks and set aside.
3
Place the approved oil in a large skillet over medium high heat. Add the garlic and onion, cook for 5 minutes. Add cauliflower and cook for 2 minutes. Add the wine and reduce it down for 4 minutes. Add the shredded celery and mix well.
4
Add the coconut milk and cook for 8 minutes, stirring occasionally. Add the sea salt, black pepper and lemon zest, mix to combine, and cook another 5 minutes. Remove from heat and serve with parsley. Enjoy!
Recipe adapted from: realhealthrecipes
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