Risotto Inspired One Pot Cauliflower Rice
Servings: 2
Calories:
Ingredients
- 1 Small Cauliflower shredded
- 1 Large Onion peeled and diced
- 1 Medium Courgette diced
- 1 Medium Leek thinly sliced
- 1 Small Carrot peeled and thinly diced
- 3 Medium Tomatoes diced
- 1 Large Can Tinned Tomatoes
- 200 g Soft Cheese
- 1 Tsp Garlic Puree
- 1 Tbsp Olive Oil
- 1 Tbsp Oregano
- 1 Tsp Basil
- 1 Tsp Thyme
- Salt & Pepper
Instructions
- In your large one pot add your onion, garlic and olive oil and cook for about 2 minutes or until your onions have a nice colour on them and have softened.
- Add your courgette, leek and carrot to the one pot and cook for a further 5 minutes, stirring regularly so that it doesn’t burn.
- Add your tinned tomatoes, fresh tomatoes and seasoning and mix well. Cook on a high heat for 5 minutes and then reduce the heat for a further 5 minutes so that it can reduce the juices.
- Add the cauliflower rice and cook on a high heat for a further 3 minutes. Add the soft cheese, mix well and cook on a reduced heat for 5 minutes.
- Serve with warm crusty bread.
Notes
You could change this recipe for mushrooms instead of tomatoes and just use this recipe as a base for other things.
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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