Food Faith Fitness · by Vendela Raquel★ 5.0 (2)
Cauliflower Risotto
NUTRITION · PER SERVING35M COOK
CAL 11%·PRO 15%
CARBS 13G23% OF CAL
3G FIBER0G ADDED5G INTRINSIC5G OTHER5G TOTAL SUGAR
FAT 17G68% OF CAL
7G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, low-carb risotto made with riced cauliflower instead of rice. Rich with parmesan and cream, it's a comforting side that works for various diets.
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View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 large head cauliflower
- 2 tablespoons olive oil
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1/2 cup vegetable broth
- 1/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper (to taste)
- 2 tablespoons chopped fresh parsley
At a glance
PER SERVING · TIME 35M
CAL 11%·PRO 15%
CARBS 13G23% OF CAL
3G FIBER0G ADDED5G INTRINSIC5G OTHER5G TOTAL SUGAR
FAT 17G68% OF CAL
7G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 573mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 459mg
- Calcium
- 182mg
- Iron
- 0.76mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 573MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.