Cauliflower is in the middle of a big comeback, substituting many carbs for a healthy alternative.
Swapping in cauliflower in our Chicken, Spinach, and Sun-Dried Tomato Cauliflower Risotto helps us to slash calories by at least a third and to lower carbs by more than 75 percent than some of our more traditional risotto recipes.
Serving size: 1½ cups, Makes 4 servings
Ingredients
1 3/4 pounds cauliflower
5 fluid ounces low sodium vegetable broth
1 1/2 tablespoons canola oil
1 1/2 ounces finely chopped onions
2 teaspoons minced garlic
1/2 cup grated parmesan cheese
pinch kosher salt
1/4 white pepper
2 cups grilled chicken breast
1 cup fresh spinach
1/4 cup chopped sundried tomatoes
1/4 cup chopped fresh basil
Instructions
Remove leaves and outer part of stems from cauliflower and roughly chop into medium-sized pieces. In small batches, pulse cauliflower in a food processor until rice-size pieces.
Heat vegetable broth.
In a separate pot, heat oil. Add onions and garlic and sweat over low heat until translucent.
Stir in cauliflower “rice” and vegetable broth. Cook for 5 minutes or until tender and heated through.
Stir in parmesan, salt, and white pepper until evenly combined. Stir in chicken, spinach, and sun-dried tomatoes and heat until ready to serve. Divide among four plates and top with basil.
Nutrition info per serving: 290 calories, 13 g fat, 4 g saturated fat, 530 mg sodium, 13 g carbs, 4 g sugar, 3 g fiber, 33 g protein