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Lemon Cauliflower Rice Risotto


1- 16 oz package of frozen riced cauliflower

1 can full fat coconut milk (14 oz)

2 tablespoons fresh lemon juice

1 medium shallot, diced 

3 teaspoons lemon zest

1/2 teaspoon pink Himalayan salt

1/4 teaspoon black pepper

1 tablespoon garlic powder

1/4 teaspoon onion powder

3 tablespoons olive oil

1 cup diced white button mushrooms (optional)


In a skillet over medium heat, warm up the olive oil . Add the shallot and sautee until translucent. Add in the mushrooms and all seasonings (salt, garlic powder, pepper, onion powder). Add in the cauliflower rice and cookdown for 10 minutes on medium low heat. Add in the coconut milk, lemon juice, and lemon zest. Simmer on low heat for 15 minutes. Garnish as desired and serve.

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