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Cauliflower Rice Broccoli Risotto

Servings: 2 People
Author: Angela Coleby
Print Recipe


  • 1 Cauliflower
  • 1 head Broccoli
  • 2 tablespoons Cream
  • 1/2 cup Parmesan Cheese grated
  • 2 Spring onions finely chopped
  • 2 tablespoons butter unsalted
  • 1/2 cup vegetable stock
  • 1 tablespoon lemon zest
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  • Make rice out of the cauliflower and the broccoli by either grating it or blitzing it in your food processor. 
  • Heat the butter in a large saucepan on a medium heat.
  • Gently sauté the spring onions in the saucepan for 2 minutes until soft.
  • Add the cauliflower and broccoli and cook for a further 2-3 minutes.
  • Add the vegetable stock, cover and cook for 10 minutes, stirring occasionally.
  • Add the cream and Parmesan cheese. Season and add the lemon zest. Stir until the cheese is melted.
  • Serve and enjoy!


Serves 2
Nutritional Info per serving:  233 Calories, 18g Fat, 6g Protein, 16g Total Carbs, 8g Fibre, 8g Net Carbs