Creamy low-carb cauliflower risotto with spinach and goat cheese

This low-carb cauliflower risotto with spinach and French goat cheese is an excellent candidate for a quick-and-easy go-to lunch or dinner. Each spoonful is packed with flavor and comforting creaminess.
This low-carb cauliflower risotto with spinach and French goat cheese is an excellent candidate for a quick-and-easy go-to lunch or dinner. Each spoonful is packed with flavor and comforting creaminess.
USMetric
4 servingservings

Ingredients

  • 123 lbs 750 g cauliflower
  • 1¾ cups 425 ml heavy whipping cream
  • 2 oz. 50 g butter
  • 3 tablespoons 3 tablespoons lemon juice
  • 1 tablespoon 1 tablespoon onion powder
  • salt and ground black pepper, after taste
  • 3 oz. 75 g parmesan cheese
Serving
  • 3 oz. 75 g fresh spinach
  • 5 oz. 150 g goat cheese
  • 4 tablespoons 4 tablespoons pecans
  • 2 tablespoons 2 tablespoons olive oil

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Rinse and trim the cauliflower and shred with the coarse side of a grater, or divide into smaller florets and pulse in a food processor until rice-sized.
  2. Add cream, butter, onion powder and lemon juice in a large skillet and bring to a simmer.
  3. Add cauliflower and simmer, stirring frequently, for 10-15 minutes. Salt and pepper.
  4. Add coarsely grated parmesan cheese and let melt while you mix in. Stir for a few minutes.
  5. Chop the spinach coarsely and combine well.
  6. Serve with goat cheese, pecans and a splash of olive oil!

Tip!

Just like with rice, some prefer a softer texture and some like it al dente. Be sure to test the cauliflower mixture frequently and get it off the heat before it becomes too mushy.

Substitutes

Yes, for a vibrantly green dish, try broccoli instead of cauliflower. Pay extra attention to taking it off the heat before it turns into a mash.

Storing the dish

This dish keeps for 2-3 days in the refrigerator and reheats great in the microwave. Perfect for a lunchbox.

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