Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Unable to load
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 1/2 cup thickened cream
- 50grams butter
- 2 whole cauliflower (cut into florets)
- 1/2 bunch mint (leaves picked, half finely shredded)
- 1 brown onion (finely chopped)
- 1tablespoons capers
- 1 lemon (zested, juiced)
- 1 1/2 cup vegetable stock
- 1/2 cup finely grated parmesan
- 60grams baby spinach leaves
- 2 cup frozen baby peas
- 150grams hot smoked salmon
- 2 cloves garlic
Nutrition per serving
2190kJ / 522Cal
2190 Kilojoules or 522 Calories
25% of daily energy intake*
Protein
26.5grams
Fat
38.8grams
Carbs
24.8grams
Sugars
14.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Discover how to make this easy cauliflower risotto in less than 20 minutes. It heroes peas, mint and hot smoked salmon and is the perfect speedy weeknight meal.
Method
Step 1 of 4
Working in 2 batches, place cauliflower and capers in a food processor and process until mixture resembles rice.
Step 2 of 4
Heat butter in a large frying pan over medium heat. Add onion and garlic and cook for 3 minutes or until softened. Add cauliflower rice, stock and peas and bring to a gentle simmer. Cover and cook, stirring occasionally, for 10 minutes or until cauliflower is cooked through.
Step 3 of 4
Stir through parmesan, spinach, shredded mint, zest and lemon juice, and season. Stand, covered, for 5 minutes.
Step 4 of 4
Stir through cream. Divide mixture among bowls. Serve topped with salmon and remaining mint leaves.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.