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
- Calorie-Conscious
- Carb-Conscious
- Vegetarian
Chef
Scott Gorsky
In Your Box (serves 2)
- 18 oz. Cauliflower Florets
- 12 fl. oz. Evaporated Whole Milk
- 5 oz. Peas
- 1 Lemon
- 2 oz. Julienned Sun-Dried Tomatoes
- 1 Shallot
- 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)
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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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