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Lemon Cauliflower Risotto

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Cauliflower stands in for rice in this wonderfully flavorful and creamy "Risotto".

Recipe
By:Chef Martin Oswald
Category:Main Dishes - Vegan
Collections:Eat to Live Cookbook, Member Center Daily Recipes 2024, Member Center Daily Recipes 2025, Recipes with Dr. Fuhrman Products, Romantic Valentine's Day Treats, Saddlebrook Getaway 2018
Serves
Ingredients
1/2 onion, diced
2 cloves garlic, finely chopped
1/2 cup low-sodium or no-salt-added vegetable broth
6 cups very finely chopped cauliflower florets (tops of florets only, not stems)
1/2 organic lemon, juiced and zested
1 cup roasted red bell peppers, sliced
1 tablespoon nutritional yeast
2 cups spinach, finely sliced
4 tablespoons raw almond butter
2 tablespoons sliced chives, divided
2 tablespoons raw almonds, chopped
Instructions
Saute the onion and garlic in a stainless pot without water, stirring often until golden brown, about 7 minutes.

Add the vegetable broth and cauliflower and saute for 3 minutes. Add all other ingredients except the almonds and 1 tablespoon chives and cook for 3 more minutes or until cauliflower is al dente. Sprinkle the almonds and remaining chives over the risotto.
Nutrition Facts
Calories 245, Protein 10 g, Carbohydrates 18 g, Sugars 6 g, Total Fat 17.1 g, Saturated Fat 1.7 g, Cholesterol 0 mg, Sodium 88 mg, Fiber 7.4 g, Beta-Carotene 943 ug, Vitamin C 167 mg, Calcium 134 mg, Iron 2.2 mg, Folate 137 ug, Magnesium 102 mg, Potassium 817 mg, Zinc 1.7 mg, Selenium 2.2 ug
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