Slow-Cooker Cauliflower “Rice” Risotto
This recipe will amaze you with the look and taste of real risotto!
2 heads Cauliflower (chopped raw to resemble grains of rice)
1-½ cups vegetable broth (chicken or beef is also good)
½ cup grated parmesan cheese
Garlic salt and pepper, to taste
1 cup frozen green peas, for optional garnish
- Set crock pot on high setting. Add chopped Cauliflower, vegetable broth, Parmesan cheese and seasoning to crock pot. Stir with large spoon to combine all ingredients. Cover crock-pot with lid and cook for three hours but no longer than four hours.
- When done, add frozen Peas to Cauliflower risotto and toss Peas into hot Cauliflower. Serve with grated Parmesan cheese.
This recipe is a perfect substitution for real risotto. It has the same great flavor and texture as risotto but a little healthier and lighter. Super
This recipe is a perfect substitution for real risotto. It has the same great flavor and texture as risotto but a little healthier and lighter. Super easy prep and just throw it in the crackpot. Served as a side with chicken or salmon!