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Spinach Lemon Cauliflower Risotto with Garlic Prawns

AuthorAnnabelCategory, , , , DifficultyIntermediate

This creamy and delicious recipe is made with sautéed cauliflower and a healthy cauliflower cream sauce (dairy-free or regular, your choice!) and has lots of fresh lemon flavour. Top with some spicy garlic prawns for a simple to make dinner everyone will love!

Yields4 Servings
Prep Time20 minsCook Time18 minsTotal Time38 mins

The Cauliflower Risotto
 1 tbsp olive oil
 1 medium onion, finely minced
 1 kg cauliflower "rice"
 1 cup vegetable broth
 28 g baby spinach
OPTION 1: The Cheesy Lemon Cream Sauce
 1 cup milk
 1 cup cheddar cheese
 ¼ cup grated parmesan cheese
 1 tsp salt
 juice of 1 lemon
OPTION 2: Dairy-Free Lemon Cream Sauce
 1 ½ cups vegetable stock
 1 cup raw cashews or pine nuts
 1 tbsp nutritional yeast
 1 tsp salt
 juice of 1 lemon
The Garlic Chilli Prawns
 ½ kg uncooked peeled prawns (tail on or off, your choice)
 1 tbsp olive oil or butter
 2 cloves garlic, very finely minced
 ½ tsp paprika
 1 pinch chilli flakes
 1 tsp salt

What are we cooking today?
1

This is all about a super creamy sauce and loads of fresh lemon flavour. It wraps itself around the cauliflower rice just like the creamy starch in a regular risotto.

This is literally the easiest cauliflower rice risotto ever.

Getting started
2

Heat the oil in a large frying pan over medium heat.

3

Add the onion and cook until it is transparent, about 3-4 minutes.

4

Add the cauliflower and broth and bring to a boil.

5

Cook the cauliflower, stirring occasionally, until it is soft, about 8 minutes and then remove the pan from the heat.

If you're following OPTION 1 - Cheesy Lemon Cream Sauce
6

Remove 2 cups of the cauliflower and add it to your blender with the milk and blend on high until smooth.

Add the cheddar, parmesan, sea salt and lemon juice and blend again until the cheese has melted.

If you're following OPTION 2 - Dairy-Free Lemon Cream Sauce
7

Remove 2 cups of the cauliflower and add it to your blender with the cashews, nutritional yeast, sea salt, and lemon juice and blend on high until smooth.

Then ...
8

Add the spinach to the cauliflower rice and put the pan back on the heat.

9

Let the spinach wilt then pour in the sauce you made and let it heat through.

10

Set it aside while you make the garlic chili prawns.

11

Heat the olive oil or butter in a medium-sized frying pan over medium-high heat. Add the garlic and cook for 1 minute. Add the prawns, paprika, chili flakes, and sea salt to the pan and mix the prawns and spices together.

12

Add the prawns, paprika, chilli flakes, and sea salt to the pan and mix the prawns and spices together.

13

Cook the prawns for two minutes then turn them over. Cook them for another two minutes, or until they are no longer opaque. Serve the prawns and pan juices over the cauliflower rice risotto.

Annabelle's tip
14

It's the starch from the rice that makes risotto creamy so if you opt for the diary-free sauce, you won't get the same creaminess but it's still delicious!

Ingredients

The Cauliflower Risotto
 1 tbsp olive oil
 1 medium onion, finely minced
 1 kg cauliflower "rice"
 1 cup vegetable broth
 28 g baby spinach
OPTION 1: The Cheesy Lemon Cream Sauce
 1 cup milk
 1 cup cheddar cheese
 ¼ cup grated parmesan cheese
 1 tsp salt
 juice of 1 lemon
OPTION 2: Dairy-Free Lemon Cream Sauce
 1 ½ cups vegetable stock
 1 cup raw cashews or pine nuts
 1 tbsp nutritional yeast
 1 tsp salt
 juice of 1 lemon
The Garlic Chilli Prawns
 ½ kg uncooked peeled prawns (tail on or off, your choice)
 1 tbsp olive oil or butter
 2 cloves garlic, very finely minced
 ½ tsp paprika
 1 pinch chilli flakes
 1 tsp salt

Directions

What are we cooking today?
1

This is all about a super creamy sauce and loads of fresh lemon flavour. It wraps itself around the cauliflower rice just like the creamy starch in a regular risotto.

This is literally the easiest cauliflower rice risotto ever.

Getting started
2

Heat the oil in a large frying pan over medium heat.

3

Add the onion and cook until it is transparent, about 3-4 minutes.

4

Add the cauliflower and broth and bring to a boil.

5

Cook the cauliflower, stirring occasionally, until it is soft, about 8 minutes and then remove the pan from the heat.

If you're following OPTION 1 - Cheesy Lemon Cream Sauce
6

Remove 2 cups of the cauliflower and add it to your blender with the milk and blend on high until smooth.

Add the cheddar, parmesan, sea salt and lemon juice and blend again until the cheese has melted.

If you're following OPTION 2 - Dairy-Free Lemon Cream Sauce
7

Remove 2 cups of the cauliflower and add it to your blender with the cashews, nutritional yeast, sea salt, and lemon juice and blend on high until smooth.

Then ...
8

Add the spinach to the cauliflower rice and put the pan back on the heat.

9

Let the spinach wilt then pour in the sauce you made and let it heat through.

10

Set it aside while you make the garlic chili prawns.

11

Heat the olive oil or butter in a medium-sized frying pan over medium-high heat. Add the garlic and cook for 1 minute. Add the prawns, paprika, chili flakes, and sea salt to the pan and mix the prawns and spices together.

12

Add the prawns, paprika, chilli flakes, and sea salt to the pan and mix the prawns and spices together.

13

Cook the prawns for two minutes then turn them over. Cook them for another two minutes, or until they are no longer opaque. Serve the prawns and pan juices over the cauliflower rice risotto.

Annabelle's tip
14

It's the starch from the rice that makes risotto creamy so if you opt for the diary-free sauce, you won't get the same creaminess but it's still delicious!

Spinach Lemon Cauliflower Risotto with Garlic Prawns
AuthorAnnabelCategory, , , , DifficultyIntermediate
Rating
Yields4 Servings
Prep Time20 minsCook Time18 minsTotal Time38 mins

Ingredients

The Cauliflower Risotto
 1 tbsp olive oil
 1 medium onion, finely minced
 1 kg cauliflower "rice"
 1 cup vegetable broth
 28 g baby spinach
OPTION 1: The Cheesy Lemon Cream Sauce
 1 cup milk
 1 cup cheddar cheese
 ¼ cup grated parmesan cheese
 1 tsp salt
 juice of 1 lemon
OPTION 2: Dairy-Free Lemon Cream Sauce
 1 ½ cups vegetable stock
 1 cup raw cashews or pine nuts
 1 tbsp nutritional yeast
 1 tsp salt
 juice of 1 lemon
The Garlic Chilli Prawns
 ½ kg uncooked peeled prawns (tail on or off, your choice)
 1 tbsp olive oil or butter
 2 cloves garlic, very finely minced
 ½ tsp paprika
 1 pinch chilli flakes
 1 tsp salt

Directions

What are we cooking today?
1

This is all about a super creamy sauce and loads of fresh lemon flavour. It wraps itself around the cauliflower rice just like the creamy starch in a regular risotto.

This is literally the easiest cauliflower rice risotto ever.

Getting started
2

Heat the oil in a large frying pan over medium heat.

3

Add the onion and cook until it is transparent, about 3-4 minutes.

4

Add the cauliflower and broth and bring to a boil.

5

Cook the cauliflower, stirring occasionally, until it is soft, about 8 minutes and then remove the pan from the heat.

If you're following OPTION 1 - Cheesy Lemon Cream Sauce
6

Remove 2 cups of the cauliflower and add it to your blender with the milk and blend on high until smooth.

Add the cheddar, parmesan, sea salt and lemon juice and blend again until the cheese has melted.

If you're following OPTION 2 - Dairy-Free Lemon Cream Sauce
7

Remove 2 cups of the cauliflower and add it to your blender with the cashews, nutritional yeast, sea salt, and lemon juice and blend on high until smooth.

Then ...
8

Add the spinach to the cauliflower rice and put the pan back on the heat.

9

Let the spinach wilt then pour in the sauce you made and let it heat through.

10

Set it aside while you make the garlic chili prawns.

11

Heat the olive oil or butter in a medium-sized frying pan over medium-high heat. Add the garlic and cook for 1 minute. Add the prawns, paprika, chili flakes, and sea salt to the pan and mix the prawns and spices together.

12

Add the prawns, paprika, chilli flakes, and sea salt to the pan and mix the prawns and spices together.

13

Cook the prawns for two minutes then turn them over. Cook them for another two minutes, or until they are no longer opaque. Serve the prawns and pan juices over the cauliflower rice risotto.

Annabelle's tip
14

It's the starch from the rice that makes risotto creamy so if you opt for the diary-free sauce, you won't get the same creaminess but it's still delicious!

Nutrition Facts

Servings 4


Amount Per Serving
Calories 413
% Daily Value *
Total Fat 18g28%
Saturated Fat 8.6g43%
Cholesterol 283mg95%
Sodium 1403mg59%
Potassium 1004mg29%
Total Carbohydrate 20g7%
Dietary Fiber 7.5g30%
Sugars 10g
Protein 44g88%

Calcium 36%
Iron 32%
Vitamin D 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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