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!
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.
Heat the oil in a large frying pan over medium heat.
Add the onion and cook until it is transparent, about 3-4 minutes.
Add the cauliflower and broth and bring to a boil.
Cook the cauliflower, stirring occasionally, until it is soft, about 8 minutes and then remove the pan from the heat.
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.
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.
Add the spinach to the cauliflower rice and put the pan back on the heat.
Let the spinach wilt then pour in the sauce you made and let it heat through.
Set it aside while you make the garlic chili prawns.
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, chilli flakes, and sea salt to the pan and mix the prawns and spices together.
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.
Ingredients
Directions
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.
Heat the oil in a large frying pan over medium heat.
Add the onion and cook until it is transparent, about 3-4 minutes.
Add the cauliflower and broth and bring to a boil.
Cook the cauliflower, stirring occasionally, until it is soft, about 8 minutes and then remove the pan from the heat.
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.
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.
Add the spinach to the cauliflower rice and put the pan back on the heat.
Let the spinach wilt then pour in the sauce you made and let it heat through.
Set it aside while you make the garlic chili prawns.
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, chilli flakes, and sea salt to the pan and mix the prawns and spices together.
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.