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Cauliflower Risotto with Saffron and Lemon

Serves 4.


    Cauliflower stands in for rice in this springtime-sunshiny risotto. The secret ingredient, pumpkin purée, makes this dish creamy and rich, while adding beta carotene (vitamin A) and fibre.


    Tip: Play around with the spices to make this recipe your own. Try dried thyme, rosemary, or sage instead of saffron.


    Cauliflower Risotto with Saffron and Lemon


    • 1 head cauliflower, greens and core removed, roughly chopped
    • 2 Tbsp (30 mL) extra-virgin olive oil
    • 1 onion, diced
    • 2 garlic cloves, minced
    • 1 1/2 cups (350 mL) unsweetened plain almond milk or milk of choice
    • 1 cup (250 mL) pumpkin purÈe
    • 1/4 tsp (1 mL) salt
    • 1/4 tsp (1 mL) saffron
    • 1/4 tsp (1 mL) ground black pepper
    • Zest of 1/2 lemon
    • 1/2 cup (125 mL) finely grated Parmesan cheese
    • 1 Tbsp (15 mL) lemon juice


    Per serving:

    • calories210
    • protein10g
    • fat11g
      • saturated fat3g
      • trans fat0g
    • carbohydrates21g
      • sugars8g
      • fibre8g
    • sodium442mg



    In food processor, working in batches, pulse cauliflower until finely chopped, about the size of rice. Transfer to large bowl. Repeat with remaining cauliflower. Set aside.


    In large, high-sided skillet or large pot, heat oil over medium. Add onion and garlic. Sauteu0301 for 8 to 10 minutes, until onion begins to brown slightly. Stir in reserved cauliflower u201crice,u201d milk, pumpkin, salt, saffron, pepper, and lemon zest. Increase heat to medium-high, until mixture is bubbling; reduce heat to medium-low and continue to cook, uncovered, stirring often for 8 to 12 minutes, or until cauliflower is soft enough for your liking (you donu2019t want it mushy). Stir in Parmesan and lemon juice. Serve immediately.



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    Going Pro

    Going Pro

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