CAULIFLOWER RISOTTO WITH VAGETADLES
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Recipe-Ingrediants
Cauliflower rice is one of the most popular choices if you want something light, tasty, and healthy, quickly and easily. Now that the season is gradually starting, it's worth incorporating it into your weekly menu if you're tired of cauliflower salad or stew, steamed, or fried. Give a new perspective to this unique vegetable and experiment with different preparations. If you're in the vegetarian groups, you will love it.
Ingredients:
1 large cauliflower (grated yields about 4 cups of cauliflower rice)
40 g coconut oil or olive oil
1 large onion, finely chopped
? cup fresh spring onion, finely chopped
2 cloves of garlic, finely chopped
2 cups mixed vegetables.
Vegetable broth (as needed)
Salt and pepper
Finely chopped parsley
Clean and cut the cauliflow
er into florets. Wash it and grate the florets using a grater or a food processor.
Directions
In a saucepan, heat the coconut oil (or olive oil) and saute the onion, followed by the fresh spring onion, garlic, and the vegetables. Saute lightly, then add the vegetable broth and let it simmer for 5-8 minutes (to soften, not melt). Then add the cauliflower rice. Let it simmer for 2-3 minutes. Serve with finely chopped parsley.
- Try adding your favorite cheese! It will elevate the flavor.
- Also, try cauliflower risotto with mushrooms. You will reconsider everything about this vegetable.
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