lemon cauliflower risotto

  • Prep time : 15 minutes
  • Cooking time : 10 minutes
  • Serving : 4 person
  • Phase
  • Intensive,Active 2,Active 1,Maintenance,
  • Dietary Requirements
  • Lacto-vegetarian,Ovo-vegetarian,Pescetarian,Paleo,Vegan,Vegetarian,
  • 107
  • 7.3
  • 7.38
  • 6.61
  • 3.89
  • 0.62
  • 7.03
  • 320
  • 1⁄2 medium brown onion,
  • 2 clove fresh raw garlic minced
  • 1 teaspoon olive oil
  • 1 cup vegetable stock
  • 1 large cauliflower trimmed and cut into florets, finely chopped into rice size particles
  • Lemon juice from 1 lemon
  • Lemon zest from 1 lemon
  • 1 large capsicum red roasted and sliced
  • 2 tablespoon nutritional Yeast (optional)
  • 2 cup raw spinach leaves
  • Chives
  • 2 tablespoon Almond Butter
  • Using a food processor, process cauliflower florets until very finely chopped.
  • Saute the onion and garlic in a pan until golden.
  • Add the vegetable stock and cauliflower and saute for 3 minutes.
  • Add all the other ingredients except the chives and cook for 3 minutes or until the cauliflower is al dente.
  • Sprinkle with chives and serve.

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