Risotto Style Cauliflower Rice

Preparation Instructions:

  1. Remove mint and cheese from the container. Pick the mint and tear into small pieces.
  2. Add about 1 tbsp of oil to a medium sauté pan and place over high heat.
  3. When the oil is hot add the cauliflower, peas, Brussels sprouts mix. Season well with salt and pepper.
  4. Sauté for 3-4 minutes until the Brussels sprouts are cooked. Remove from heat and mix in half of the mint and half of the parmesan cheese.
  5. Serve garnished with the remaining half of the cheese and mint.

CAULIFLOWER, BRUSSELS SPROUTS, PEAS, PARMESAN (MILK, CHEESE CULTURES, SALT, ENZYMES), SPEARMINT

CONTAINS: MILK

Nutrition Facts

Serv. Size: 6 oz (170g), Servings: 2, Amount Per Serving: Calories 120, Fat Cal. 40, Total Fat 4.5g (7% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 10mg (3% DV), Sodium 250mg (10% DV), Total Carb. 13g  (4% DV), Fiber 5g (20% DV), Sugars 4g, Protein 10g, Vitamin A (15% DV), Vitamin C (150% DV), Calcium (20% DV), Iron (8% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

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MAKE IT A MEAL

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