Cauliflower "Risotto"

With Sun-Dried Tomatoes & Peas

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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)

  • 1 Shallot
  • 1 Lemon
  • 2 oz. Julienned Sun-Dried Tomatoes
  • 18 oz. Cauliflower Florets
  • Info
    12 fl. oz. Canned Evaporated Whole Milk
  • 5 oz. Frozen Peas
  • Info
    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.

  • Nutrition (per serving)

  • Calories
    448
  • Carbohydrates
    49g
  • Fat
    17g
  • Protein
    26g
  • Sodium
    621mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Box Grater
  • 1 Medium Pan
  • 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).

  • 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.

  • 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.

  • 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.

  • 5

    Plate the Dish

    Spoon the "risotto" into a shallow bowl. Garnish with reserved arugula, zest, and remaining parmesan cheese.

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