🔥🤩Spinach lemon cauliflower risotto with garlic prawns🍤🍤
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Recipe by @theendlessmeal
Photo and recreation by @andapinchoflove
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1 tablespoon olive oil
1 medium onion, finely minced
36 ounce Cauliflower “Rice”
1 cup vegetable broth
5 ounces baby spinach
OPTION #1: CHEESY LEMON CREAM SAUCE
1 cup milk~1 cup white cheddar cheese ~1/4 cup grated parmesan cheese~1 teaspoon sea salt ~Juice of 1 lemon
OPTION #2: DAIRY-FREE LEMON CREAM SAUCE 1 1/2 cups vegetable broth~1 cup raw cashews or pine nuts 1 tablespoon nutritional yeast~1 teaspoon sea salt~Juice of 1 lemon
THE GARLIC CHILI PRAWNS 1 tablespoon olive oil or butter 2 garlic cloves, very finely minced 1 lb. uncooked, peeled prawns (tail on or off, your choice) 1/2 teaspoon paprika A pinch of chili flakes and sea salt
Heat the oil in a large frying pan over medium heat. Add the onion and cook until it is transparent, about 3-4 minutes. Add the cauliflower and broth and bring to a boil. Cook the cauliflower, stirring occasionally, until it is soft, about 8 minutes. Remove the pan from the heat. If you’re using the Cheesy Lemon Cream Sauce: Remove 2 cups of the cauliflower and add it to your blender with the milk. Blend on high until smooth. Add the cheddar, parmesan, sea salt and lemon juice and blend again until the cheese has melted. If you’re using the Dairy-Free Lemon Cream Sauce: Remove 2 cups of the cauliflower and add it to your blender with the cashews, nutritional yeast, sea salt, and lemon juice and blend on high until smooth. Add the spinach to the cauliflower rice and put the pan back on the heat.
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Cre: @ketosiseasy .
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