Cauliflower Risotto

  • Serving Size12


    • 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



    Bring a large pot of water to boil. Add the cauliflower for 4 minutes. Drain and cool the cauliflower.


    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.


    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.


    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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