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Cauliflower "Rice" Risotto with Asparagus and Mushroom

Cookies to Kale
  • 25 minutes
  • Serves 2 to 3

INGREDIENTS

3 cups

cauliflower riced (about ⅔ head cauliflower)

1/4 cup

onion chopped

1

garlic clove minced

1/2

shallot chopped

1 cup

mushroom chopped

1 cup

asparagus chopped

1/4 cup

basil chopped

1/4 cup

water

1/2 cup

coconut milk (or almond etc)

2 tbsp

nutritional yeast (or parm. cheese)

1/2 cup

vegetable broth

1/2 tsp

salt

pepper

1 tsp

dried basil