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Very tasty and creamy. Cauliflower rice risotto, with spinach, mushrooms, and button tomatoes makes this dish a wholesome keto-friendly meal. I topped mine with 3 ounces of broiled salmon.
Ingredients
- ¼ cup olive oil
- 2 cups brown mushrooms, sliced
- ½ cup fresh spinach, or more to taste
- 2 cloves garlic, minced
- 2 cups frozen riced cauliflower
- 1/3 cup heavy cream
- 1 teaspoon paprika
- 1 pinch garlic salt, or to taste
- salt and ground black pepper to taste
- ½ cup cherry tomatoes, halved
Directions
Step 1
Heat a cast iron skillet over medium-low heat. Add olive oil, followed by mushrooms, spinach, and garlic. Simmer just until mushrooms get soft, spinach is wilted, and garlic is fragrant, making sure not to burn, 5 to 7 minutes.
Step 2
Stir in cauliflower rice and cook until a rice-like consistency is reached, 5 to 7 minutes more. Pour in heavy cream, paprika, garlic salt, salt, and pepper; let simmer for 5 minutes more. Stir in tomatoes until just softened, 3 to 5 minutes.
Cook’s Notes:
You can keep the tomatoes whole if preferred.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 234 | |
| % Daily Value * | |
| Total Fat21g | 27% |
| Saturated Fat7g | 33% |
| Cholesterol27mg | 9% |
| Sodium163mg | 7% |
| Total Carbohydrate9g | 3% |
| Dietary Fiber4g | 13% |
| Total Sugars1g | |
| Protein5g | |
| Vitamin C7mg | 33% |
| Calcium23mg | 2% |
| Iron1mg | 4% |
| Potassium250mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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