Directions

Ingredients

Cauliflower Risotto

Nutrition:
Calories: 152
Fat: 12 grams
Net Carb: 5 grams
Protein: 4 grams

Fierce Foods Facts: This side dish provides a great source of Vitamin A and C, helpful for supporting a strong immune system. It also has a nice dose of microbiome supporting fiber for those who are following a low-carbohydrate diet.


Photographed by: Anne Watson
Directions:

In a large skillet over medium, heat the oil. Sauté the leeks and garlic until leeks start to brown and garlic is aromatic.

Turn the heat to high and add one bag of frozen cauliflower rice. Spread cauliflower out across the skillet to see if you have room in the pan for the second bag. If not, cook in batches.

Once all of the rice is cooked, add it back to the sauté pan and add heavy cream or full-fat coconut milk. Add salt and pepper, reduce heat to low, and simmer until liquid is reduced. Serve immediately.

Kids Can Cook Tips: Have the younger children help measure the oil, cream, salt, and pepper. Older kids with knife skills can help slice the leek and mince the garlic.

Cauliflower Risotto

2 packages frozen cauliflower rice (16 ounces per package)

1 medium leek (green tops removed), thinly sliced

3 garlic cloves, minced

1 tablespoon avocado oil or coconut oil

1 cup heavy cream or full-fat coconut milk

2 teaspoons salt

½ teaspoon ground pepper

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Nourish

Cauliflower Risotto

This nutrient-rich take on risotto uses cauliflower rice for a delicious, healthy spin on a classic Italian dish!

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Key takeaways

1

2

3

Low hassle, high nutrition

Fierce Food: Easy

Fierce Food: Easy

50/50 mixes of powerful veggies and starchy favorites

Fierce Food: Balance

Fierce Food: Balance

Maximize nutrients, minimize sugar and starch

Fierce Food: Power

Fierce Food: Power

Power

30 Total Minutes

6-8 Servings

Ingredients

2 packages frozen cauliflower rice (16 ounces per package)

1 medium leek (green tops removed), thinly sliced

3 garlic cloves, minced

1 tablespoon avocado oil or coconut oil

1 cup heavy cream or full-fat coconut milk

2 teaspoons salt

½ teaspoon ground pepper

2 packages frozen cauliflower rice (16 ounces per package)

1 medium leek (green tops removed), thinly sliced

3 garlic cloves, minced

1 tablespoon avocado oil or coconut oil

1 cup heavy cream or full-fat coconut milk

2 teaspoons salt

½ teaspoon ground pepper

2 packages frozen cauliflower rice (16 ounces per package)

1 medium leek (green tops removed), thinly sliced

3 garlic cloves, minced

1 tablespoon avocado oil or coconut oil

1 cup heavy cream or full-fat coconut milk

2 teaspoons salt

½ teaspoon ground pepper

Kitchen Equipment

Large skillet

Large skillet

Large skillet

Ingredient Replacement

View replacement list (PDF)

Reading time:

3 Minutes

Nutrition:
Calories: 152
Fat: 12 grams
Net Carb: 5 grams
Protein: 4 grams

Fierce Foods Facts: This side dish provides a great source of Vitamin A and C, helpful for supporting a strong immune system. It also has a nice dose of microbiome supporting fiber for those who are following a low-carbohydrate diet.


Photographed by: Anne Watson
Directions:

In a large skillet over medium, heat the oil. Sauté the leeks and garlic until leeks start to brown and garlic is aromatic.

Turn the heat to high and add one bag of frozen cauliflower rice. Spread cauliflower out across the skillet to see if you have room in the pan for the second bag. If not, cook in batches.

Once all of the rice is cooked, add it back to the sauté pan and add heavy cream or full-fat coconut milk. Add salt and pepper, reduce heat to low, and simmer until liquid is reduced. Serve immediately.

Kids Can Cook Tips: Have the younger children help measure the oil, cream, salt, and pepper. Older kids with knife skills can help slice the leek and mince the garlic.

Nutrition:
Calories: 152
Fat: 12 grams
Net Carb: 5 grams
Protein: 4 grams

Fierce Foods Facts: This side dish provides a great source of Vitamin A and C, helpful for supporting a strong immune system. It also has a nice dose of microbiome supporting fiber for those who are following a low-carbohydrate diet.


Photographed by: Anne Watson
Directions:

In a large skillet over medium, heat the oil. Sauté the leeks and garlic until leeks start to brown and garlic is aromatic.

Turn the heat to high and add one bag of frozen cauliflower rice. Spread cauliflower out across the skillet to see if you have room in the pan for the second bag. If not, cook in batches.

Once all of the rice is cooked, add it back to the sauté pan and add heavy cream or full-fat coconut milk. Add salt and pepper, reduce heat to low, and simmer until liquid is reduced. Serve immediately.

Kids Can Cook Tips: Have the younger children help measure the oil, cream, salt, and pepper. Older kids with knife skills can help slice the leek and mince the garlic.

Nutrition:
Calories: 152
Fat: 12 grams
Net Carb: 5 grams
Protein: 4 grams

Fierce Foods Facts: This side dish provides a great source of Vitamin A and C, helpful for supporting a strong immune system. It also has a nice dose of microbiome supporting fiber for those who are following a low-carbohydrate diet.


Photographed by: Anne Watson
Directions:

In a large skillet over medium, heat the oil. Sauté the leeks and garlic until leeks start to brown and garlic is aromatic.

Turn the heat to high and add one bag of frozen cauliflower rice. Spread cauliflower out across the skillet to see if you have room in the pan for the second bag. If not, cook in batches.

Once all of the rice is cooked, add it back to the sauté pan and add heavy cream or full-fat coconut milk. Add salt and pepper, reduce heat to low, and simmer until liquid is reduced. Serve immediately.

Kids Can Cook Tips: Have the younger children help measure the oil, cream, salt, and pepper. Older kids with knife skills can help slice the leek and mince the garlic.

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