Cauli-sotto

8 plated 6I’m always trying to look for inventive, healthy, and DELICIOUS ways to incorporate more veggies into our family’s dinner menu. I have several crockpot recipes that only include meat, such as salsa chicken, rotisserie chicken, pulled pork BBQ, ham,  and beef stroganoff, plus other non-crockpot recipes that just include meat such as baked Greek yogurt chicken, pepperoni pizza chicken, and others. And there are always those times when I’m asked to bring a side dish to a dinner party or church event and want to make sure to bring veggies, since those always seem to be lacking.8 plated 2

But not everyone enjoys a salad or raw veggies. Understandably, people enjoy more “hearty” side dishes like rice, pasta, etc. So when I was brainstorming various ways to incorporate “hidden” veggies, using cauliflower rice to make risotto instead of brown rice or white rice seemed like a great idea.

My family (husband and son) love this recipe! I’ve even served it to extended family who were vegetarians and they loved it too (I was sure to use veggie broth instead of chicken broth). It’s also a sneaky way to get your kids (or maybe even adults) to eat mushrooms!

8 plated 5This recipes uses cheese, but very little of it. I like to buy whole heads of cauliflower and rice it at home, but using store bought riced cauliflower (frozen or fresh) is perfectly acceptable for this recipe! Mushrooms are NOT my forte, so I buy the canned mushrooms when I do my monthly shopping trip, but using fresh mushrooms would make this dish even more flavorful!

Pair this dish with your choice of protein, and you have a healthy, delicious, and nutritious meal that the whole family will love!

**For tips on SIMPLE meal prep, click here**
**For tips on practical portion control, click here**

Cauli-Sotto

Servings: 6-8
Serving Size: 1 cup
Portion Control Container Count: 1 Green, ¼ Blue

Ingredients:

– 1 small cauliflower (or package of riced cauliflower)
– 1 ½ pounds of mushrooms (or 1-14 oz can)
– 1 onion, chopped
– 1 garlic, minced
– 1 cup broth (low sodium chicken or veggie)
– ½ tsp sea salt
– Pepper to taste
– ¼ C Parmesan cheese
– ¼ C Mozzarella cheese
– 3 tbsp parsley
1 ingredients

Directions:

  1. Chop and rice cauliflower.
    2 riced
  2. In a large, non-stick skillet on medium-high heat, cook mushrooms for about 5 minutes, stirring frequently.
  3. Add onion and garlic to skillet and saute for 3 minutes or until onions are clear.
  4. Add cauliflower rice, broth, spices, and cheese. Mix well.
  5. Cover and cook for 4 minutes, or until most of the moisture has been absorbed.
  6. Serve hot and enjoy! (shown served with pulled pork)

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Cauli-sotto

  • Servings: 6-8
  • Difficulty: easy
  • Print

A fun, clean, low-carb alternative to risotto. Portion Fix Container Count included. 2B Mindset Friendly


Portion Fix Container Count: 1 Green, ¼ blue

Ingredients

  • 1 small cauliflower (or a package of cauliflower rice)
  • 1 ½ pounds of mushrooms (or 1-14 oz can)
  • 1 onion, chopped
  • 1 garlic, minced
  • 1 cup broth (low sodium chicken or veggie)
  • ½ tsp sea salt
  • Pepper to taste
  • ¼ C Parmesan cheese
  • ¼ C Mozzarella cheese
  • 3 tbsp parsley

Directions

  1. Chop and rice cauliflower
  2. In a large, non-stick skillet on medium-high heat, cook mushrooms for about 5 minutes, stirring frequently.
  3. Add onion and garlic to skillet and saute for 3 minutes or until onions are clear.
  4. Add cauliflower rice, broth, spices, and cheese. Mix well.
  5. Cover and cook for 4 minutes, or until most of the moisture has been absorbed.
  6. Serve hot and enjoy!

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