Cauliflower Rice Broccoli Risotto

Cauliflower Rice Broccoli Risotto


  • 1 Cauliflower, grated finely (in rice texture)
  • 1 head Broccoli, grated
  • 2 Spring onions finely chopped
  • 1/2 cup vegetable stock
  • 1 tablespoon lemon zest
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • PHASE 2: 2 tablespoons coconut almond milk creamer, unsweetened
  • PHASE 2: 1/2 cup Parmesan Cheese grated



  1. Make rice out of the cauliflower and the broccoli by either grating it or blitzing it in your food processor.
  2. Heat a large saucepan on a medium heat.
  3. Gently sauté the spring onions in the saucepan for 2 minutes until soft.
  4. Add the cauliflower and broccoli and cook for a further 2-3 minutes.
  5. Add the vegetable stock, cover and cook for 10 minutes, stirring occasionally.
  6. PHASE 2 OPTION: Add the almond/coconut cream and Parmesan cheese. Season and add the lemon zest. Stir until the cheese is melted.
  7. Serve and enjoy!
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