MAKES: 8 servings (1 cup per serving) · PREP TIME: 15 minutes · COOK TIME: 30 minutes
This recipe is reminiscent of a risotto dish that I ate while my husband and I were in Venice, Italy, a few years ago. I’m always amazed at how such simple ingredients can pack so much flavor. This is one of my favorite dishes to add to our weekly meal prep rotation because it goes well with just about any protein. My favorite foods to pair it with are chicken and seafood.
•2 tablespoons avocado oil or olive oil
•1 small onion, diced (about ½ cup)
•5 cloves garlic, minced
•1 teaspoon sea salt
•¼ teaspoon ground black pepper
•6 cups riced cauliflower
•1 tablespoon grated lemon zest
•2 tablespoons fresh lemon juice
•2 tablespoons chopped fresh flat-leaf parsley
•1 cup chicken stock or bone broth (here)
•1 cup chopped canned artichoke hearts
•3 tablespoons dairy-free pesto, store-bought or homemade (here)
1. Heat the oil in a large skillet over medium heat. Add the onion, garlic, salt, and pepper and sauté until the onion is translucent and the garlic is fragrant.
2. Add the riced cauliflower, lemon zest, and lemon juice. Sauté until the cauliflower is tender, about 10 minutes.
3. Add the chicken stock, artichoke hearts, and pesto and cook, stirring often, for an additional 15 minutes, or until all the stock has evaporated and the rice is tender but not mushy.
tips: If you aren’t avoiding dairy, this dish is fantastic with Parmesan cheese or even a creamy goat cheese. For those of you who can’t have dairy but want to add a cheesy flavor to this dish, add 2 tablespoons of nutritional yeast.
For this recipe and other recipes throughout the book that call for riced cauliflower, you are in luck: most grocery stores now carry fresh and frozen pre-riced cauliflower.
TOTAL CARBS: 7.9g
NET CARBS: 4.7g