Cauliflower Risotto

20 mins




2 cups cauliflower florets

1 cup mushrooms

2 tbsp parmesan cheese, grated

1 small onion, chopped

4 garlic cloves, minced

1 cup chicken/ vegetable broth

1 tsp PW coconut oil

Zest of 1 lemon

½ tsp sea salt

2 tbsp parsley, chopped

Nutritional Info

  • Calories 224
  • Protein 13g
  • Carbohydrates 19.4g
  • Sugar 7.7g
  • Fat 9.1g
  • Saturates 5.2g
  • Fibre 6.2g


Add cauliflower florets to a food processor and process until it becomes like rice grains.

Place a large frying pan over medium heat and add mushrooms. Cook for 4-6 minutes.

Remove mushrooms once cooked and place in a bowl.

Add onion and garlic and cook for 6 minutes or until caramelised.

Add cooked mushrooms and cauliflower rice, parmesan cheese, broth and sea salt.

Cook until cauliflower rice becomes tender.

Remove from heat then add parsley and lemon zest. Serve hot as a side.