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CRABLESS CAKE WITH CAULIFLOWER RISOTTO AND CARMELIZED MUSHROOMS
CRABLESS CAKE WITH CAULIFLOWER RISOTTO AND CARMELIZED MUSHROOMS
CRABLESS CAKE WITH CAULIFLOWER RISOTTO AND CARMELIZED MUSHROOMS
CRABLESS CAKE WITH CAULIFLOWER RISOTTO AND CARMELIZED MUSHROOMS

CRABLESS CAKE WITH CAULIFLOWER RISOTTO AND CARMELIZED MUSHROOMS

Yield
2 portions
Portion Size
1 portion
Ingredients: Measure:
Extra virgin olive oil
2 tbsp
Cremini mushrooms
1/2 cup
Garlic, minced
3 cloves
16 oz. package riced cauliflower (about 2 cups)
Kosher salt
1/2 tsp
Baby spinach leaves
2 cups
2
Fresh parsley, chopped

Directions

  1. Heat olive oil in a skillet over medium heat. Add mushrooms and cook until browned evenly. Remove and set aside.

  2. 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.

  3. Stir in spinach. Cook for 2 minutes until spinach is wilted.

  4. 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.

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