CRABLESS CAKE WITH CAULIFLOWER RISOTTO AND CARMELIZED MUSHROOMS
- 2 portions
- Portion Size
- 1 portion
Extra virgin olive oil
16 oz. package riced cauliflower (about 2 cups)
Baby spinach leaves
Fresh parsley, chopped
Heat olive oil in a skillet over medium heat. Add mushrooms and cook until browned evenly. Remove and set aside.
Reduce heat to low and add minced garlic. Warm garlic in oil about 2 minutes. Add riced cauliflower to skillet and sprinkle with salt. Stir to coat cauliflower with garlic oil and increase heat to medium-low. Cook slowly, stirring occasionally, until "rice" becomes soft, slightly translucent and is cooked thoroughly.
Stir in spinach. Cook for 2 minutes until spinach is wilted.
Place 1 cup risotto in each bowl and top each with 2 tablespoons carmelized mushrooms and 1 crabless cake. Garnish with parlsey and serve warm.
|Amount per serving||% Daily Value|
|Total Fat||25 g||38%|
|Polyunsaturated Fat||7 g||37%|
|Saturated Fat||3 g||14%|
|Dietary Fiber||1 g||6%|
|Vitamin C||9 mg||15%|
|Vitamin A||2209 iu||44%|
Percent Daily Values are based on a 2,000 calorie diet