Cauliflower has been in the foodie spotlight in recent years – and there is good reason for that! It’s a nice mild vegetable that takes on the flavors that you are cooking it with. And now with cauliflower rice there is a good low-carb, grain-free alternative to regular rice. This is a go-to recipe for my diabetic, vegetarian, and Paleo clients because I can easily sub out the Parmesan cheese for nutritional yeast, and omit the wine.
This dish gets its inspiration from a traditional risotto, but is much lower in carbs. It has all of the flavors, but is much healthier!
Cauliflower Rice with Spring Peas and Leeks
- 4 tablespoons butter, divided
- 2 leeks, thinly sliced and washed, about 1 cup (Remove the dark outer green leaf and discard, or save for soup stock.)
- 2 teaspoons salt
- ¼ cup white wine
- ½ cup vegetable or chicken stock
- 1 10 oz. package Earth Fare Cauliflower Rice (found in the frozen section)
- 1 lb. fresh spring peas, or 1 package frozen peas
- ¼ cup shredded Parmesan cheese
- Melt 2 tablespoons of butter in a skillet over medium heat and sauté leeks for about 10 minutes or until softened.
- Add white wine and cook until almost completely reduced. Once reduced, add your cauliflower rice, peas, salt and broth to the skillet.
- Turn the heat up and bring to a boil, then simmer for about 10 minutes or until the broth is reduced down and absorbed.
- Take the skillet off the heat and stir in the remainder 2 tablespoons butter and the Parmesan cheese until melted. Taste, and add more salt and pepper if desired.