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Hi everybody! Last week I shared in our Facebook Fan Page an article about the 7 foods we should be eating in 2014. The first one on the list is Cauliflower, a low-calories/low-fat vegetable, which also is high in protein and fiber. For this reason, Cauliflower is “the star” in Lite Goodies first recipe of 2014.

Do you love rice? I do! You’ll be amazed how Cauliflower is a great substitute for rice … Cauliflower Risotto Recipe is delicious, vegetarian (but you can always add chicken, shrimp or turkey, I think it would taste great), low-carb, low-fat, gluten-free and guilt-free. Perfect for a Meatless Monday or a weeknight healthy dinner. I love it!

Cauliflower Risotto Recipe – Ingredients:

1 head cauliflower

cooking spray

1/2 cup diced onion

1/2 cup chopped carrots

1/3 cup grated parmesan cheese

1 garlic cloves (chopped finely)

1/4 fat-free cream-cheese

1/3 cup vegetable broth

Fresh parsley (for garnishing)

Salt and pepper (to taste)

Cauliflower Risotto Recipe – How to Prepare:

In a food processor grind the fresh cauliflower (only the florets) until it is rice size.

Steam or microwave for 4 minutes. Set aside. In a frying pan greased with cooking spray, sauté onion and garlic until golden-brown (around 5 minutes). Add carrots and cook for 4 minutes.

Add cauliflower rice, cream cheese, vegetable broth, salt and pepper. Cook until it starts to reduce, about 5 minutes, stirring gently. When ready, add parmesan and stir until the cheese is melted.

Ta-dahhhh! Your Cauliflower Risotto is ready! For serving, garnish with fresh parsley.

Because I am not a vegetarian, I served this risotto with an oven roasted tri-tip and a salad. As I told you before, you can add meat to the recipe. You can also add other vegetables (as zucchini, mushrooms, spinach, green-peas … etc).