Cauliflower Rice Mushroom Risotto
Cauliflower Rice Mushroom Risotto
serves 4
500g cauliflower florets
1 tbs olive oil
10g butter
1 onion finely chopped
2 cloves garlic finely chopped
2 spring fresh thyme
3 cups sliced mushrooms
3/4 cup low fat cream
1/3 cup Parmesan cheese grated
salt and pepper
Nuts & Bolts
1. Place cauliflower florets into a food processor and blend until cauliflower resembles rice. Set aside for later.
2. In a pan n medium heat add oil and butter. Once butter has melted add onion and garlic, cook for 4-5 minutes or until onion is soft.
3. Add mushrooms and thyme cook for 3-4 minutes, add cauliflower rice and cook for 3 minutes.
4. Add cream, Parmesan and season to taste. Cook for 3 minutes.
Calories per serving : 218
Kylie Karagich
Kylie Karagich is an accredited Clinical Nutritionist, Clinical Hypnotherapist, and Holistic Listener, passionate about supporting clients' health and well-being. As the owner of Holistic Nutritional Health Care (HNHC) in Port Adelaide, Kylie integrates nutrition, hypnotherapy, and holistic listening to create personalised, person-centred care. With a special focus on men's health and children's autism, she offers a compassionate, non-judgmental approach to help clients achieve lasting wellness and balance in their lives. Kylie's dedication to treating the whole person ensures that each individual feels truly supported on their wellness journey.