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Turmeric Cauliflower Risotto

Turmeric Cauliflower Risotto (AIP, Paleo, Whole30)

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Author Michelle

Ingredients

  • 1 head cauliflower riced (in a food processor, or 12-16 oz pre-riced)
  • 2 kale leaves chopped and destemmed
  • ½ cup white mushrooms sliced
  • ½ yellow onion diced
  • 2 cloves garlic minced
  • ½ cup beef bone broth or stock
  • 2 tsp turmeric powder
  • 1 tsp sea salt
  • ½ tsp pepper omit for AIP
  • 1 tbsp fresh parsley chopped
  • 1 tbsp coconut oil

Instructions

  • Melt the coconut oil in a deep skillet on medium heat.
  • Add the yellow onion and saute until the soft and transparent.
  • Stir in the garlic and cook for 1-2 minutes.
  • Add in the mushrooms and kale and saute for 3-4 minutes or until soft.
  • Pour in the broth, and cauliflower rice and season with salt, pepper and turmeric. Stir to ensure they’re evenly combined.
  • Reduce heat to medium-low and allow to simmer for for 8-10 minutes or until the broth is mostly absorbed by the cauliflower.
  • Remove from heat and place in a serving bowl. Top with fresh parsley and extra salt to taste if desired.
  • Serve warm and enjoy!