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Cauliflower "Risotto"

Fork & Beans
  • 25 minutes
  • Serves 3 to 4

INGREDIENTS

3 cloves

Garlic

1/2 tsp

Garlic powder

1 can

Great northern beans

1/2 tsp

Onion powder

1

bag Riced cauliflower from

1

Shallot, large

2 cups

Spinach, fresh

3 tbsp

Sun-dried tomatoes

1/2 tsp

Thyme, dried

1 cup

Vegetable broth

1 tbsp

Capers

1/2 tsp

Sea salt