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Caulliflower Rice Risotto

Course: Main Course, Vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 283kcal
Author: Angela Coleby
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  • 1 Cauliflower, small to medium head
  • 1 cup (30g) Fresh spinach
  • 1 Onion, small
  • 2 tablespoons Cream Heavy/double
  • ½ cup (50g) Parmesan cheese grated
  • ½ cup Vegetable stock
  • 1 tablespoon Olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper


  • Heat the olive oil in a large pan over a medium heat.
  • Add the onion and gently saute for about 5 minutes until tender.
  • Add the cauliflower and toss to coat in the oil.
  • Add the spinach and vegetable stock, simmer on a gentle heat for about 10 minutes until tender.
  • Add the cream and cheese, stir well and season.
  • Cook for a further 2-3 minutes until the cheese has melted.
  • Eat and enjoy!


Serves 1- 2
Nutritional Info per half recipe: 283 Calories, 20g Fat, 14g Protein, 14g Total Carbs, 6g Fibre, 8g Net Carbs


Calories: 283kcal