Quick Cauliflower "Risotto" with Asparagus + Cilantro-Basil Hemp Seed Pesto.
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Half Baked Harvest · by Tieghan Gerard★ 3.8 (23)

Quick Cauliflower "Risotto" with Asparagus + Cilantro-Basil Hemp Seed Pesto.

NUTRITION · PER SERVING30M COOK
CAL 30%·PRO 38%
CARBS 16G10% OF CAL
6G FIBER3G OTHER6G TOTAL SUGAR
FAT 53G79% OF CAL
14G SAT39G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A risotto-like dish made with cauliflower rice, asparagus, and topped with cilantro-basil hemp seed pesto. Light and spring-inspired with fresh herbs.

mainitalianbowlgluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1/4 cup olive oil
  • 1/2 small onion (finely chopped)
  • 1 large or 2 small heads cauliflower (finely grated*)
  • 2 cloves garlic (minced or grated)
  • 1/3 cup white wine
  • 1 inch small bunch asparagus (cut into 1-2 sticks)
  • 1/2 cup veggie or chicken broth + more if needed
  • zest of 1 lemon
  • 1/2 cup full-fat canned coconut milk (or cream)
  • 1/2-3/4 cup parmesan cheese (use nutritional yeast for vegan eaters)
  • 2 tablespoons fresh parsley (chopped)
  • 1 cup fresh cilantro (finely chopped)
  • 3/4 cup fresh basil (finely chopped)
  • 1/2 cup raw hemp seeds
  • 1/3 cup olive oil + more for drizzling (or use truffle oil for drizzling!)
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic (minced or grated (optional))
  • 1/3 cup parmesan cheese (or nutritional yeast, optional)
  • crushed red pepper (to taste)
  • salt and pepper (to taste)
PREP
10M
SODIUM
566MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.