Meal Kit
Cauliflower "Risotto"
With Sun-Dried Tomatoes & Peas
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbsVegetarian
Chef
Scott Gorsky
Risotto is one of the greatest gifts Italian cuisine has given us. It is rich, hearty, stick-to-your-ribs comfort in a bowl. But traditional risotto is not the greatest gift we can give to our waistlines. Enjoy a warm bowl of this creamy cauliflower "risotto" and marvel at the fact that it's low-carb and low-calorie. Grating cauliflower florets to look like grains of rice, and then cooking in milk until they're creamy and tender, will give you all the satisfaction of the real stuff with none of the carbs.
In Your Box (serves 2)
- 18 oz. Cauliflower Florets
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12 fl. oz. Canned Evaporated Whole Milk
- 5 oz. Frozen Peas
- 1 Lemon
- 2 oz. Julienned Sun-Dried Tomatoes
- 1 Shallot
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1 oz. Shaved Parmesan
- ½ oz. Baby Arugula
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) 8O7gZyOD
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Calories450
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Carbohydrates48g
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Net Carbs39g
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Fat17g
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Protein26g
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Sodium620mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Box Grater
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Thoroughly rinse all produce and pat dry. Peel and mince shallot. Zest lemon and cut in half. Julienne sundried tomato (cut into matchstick-like sticks).
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2 Make the Cauliflower "Rice"
Grate cauliflower florets on the large hole side of a box grater to make the "rice grains." If you have one, a food processor with a grater attachment is also an excellent tool for this task. Set aside.
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3 Start the Risotto
Heat 1 tsp. of olive oil in a medium pan over medium heat. Add shallot and cook for 1 minute until it just begins to turn translucent. Add cauliflower "rice" and cook for 1 more minute. Season with a pinch of salt. Add evaporated milk, bring to a simmer and reduce heat to low. Cook until the liquid reduces by half and the mixture takes on the look of creamy risotto, about 12-15 minutes.
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4 Finish the Risotto
Add sliced sun-dried tomatoes and peas. Stir to combine and cook 3 more minutes until everything is heated through. Remove pan from heat and stir in lemon zest, half the shaved Parmesan, and arugula, reserving a few leaves for garnish. The residual heat will wilt arugula without over-cooking it.
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5 Plate the Dish
Spoon the "risotto" into a shallow bowl. Garnish with reserved arugula, zest, and remaining parmesan cheese.
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