How to Make Wilted Kale and Roasted Cauliflower Risotto 'Knockoff'
When you’re craving the rich creaminess of risotto but looking for something a little lighter and lower in carbs and calories, this decadent cauliflower risotto is just the answer. It also happens to be gluten-free, grain-free and keto-friendly. This recipe is brought to you by Chef Ryan Conn from FUEL Café & Market at Ochsner Fitness Center and is inspired by Dakota Restaurant as featured in The Eat Fit Cookbook. Find more deliciously nutritious dishes like these in The Eat Fit Cookbook – find retailers near you or order online at www.EatFitCookbook.com.
Ingredients
- 1 tablespoon light olive oil
- 2 tablespoons minced garlic
- 2 cups grated raw cauliflower or store-bought riced cauliflower
- 1/4 teaspoon salt
- 1 ½ teaspoons black pepper
- 1/2 cup unsalted vegetable broth
- 1/2 cup 2% plain Greek yogurt
- 1/2 teaspoon chopped fresh basil
- 1/2 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh parsley
- 1/4 cup Parmesan Reggiano
- 1 tablespoon butter
Instructions
- In a medium skillet over high heat, heat oil until almost smoking. Add garlic and cauliflower and sauté until lightly caramelized. Reduce heat to medium. Add kale and season with salt and pepper. Cook until kale is partially wilted. Stir in broth, yogurt, basil, thyme and parsley. Simmer until heated through. Remove from heat and fold in Parmesan Reggiano and butter. Serve immediately.
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