Cauliflower “Risotto”

FORK AND BEANS(2)
Erin Nichols: "It was okay by the recipe could have used more fl…" Read More
10Ingredients
25Minutes
200Calories

Ingredients

US|METRIC
  • 1/2 head cauliflower (chopped in a food processor)
  • 2 cups spinach (chopped)
  • 1 can white beans (rinsed and drained, divided, I prefer Great Northern Beans)
  • 1/2 cup vegetable broth
  • 1 shallot (large, diced)
  • 3 cloves garlic (minced)
  • 2 tablespoons sundried tomatoes
  • 1 tablespoon capers
  • 1/2 teaspoon fresh thyme (or 1 tsp dried)
  • pinenuts (toasted, optional)
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    NutritionView More

    200Calories
    Sodium21% DV510mg
    Fat15% DV10g
    Protein16% DV8g
    Carbs8% DV24g
    Fiber20% DV5g
    Calories200Calories from Fat90
    % DAILY VALUE
    Total Fat10g15%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol
    Sodium510mg21%
    Potassium1010mg29%
    Protein8g16%
    Calories from Fat90
    % DAILY VALUE
    Total Carbohydrate24g8%
    Dietary Fiber5g20%
    Sugars5g10%
    Vitamin A70%
    Vitamin C150%
    Calcium10%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Erin Nichols 3 years ago
    It was okay by the recipe could have used more flavor. Next time I will also try using arugula instead of spinach.
    Carmella W. 4 years ago
    Delicious! I ground the cauliflower a bit much so it was a little more like a polenta dish but still so good. Also used fresh tomatoes because I had no sundried ones, very tasty!

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