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Turmeric Cauliflower Risotto (AIP, Paleo, Whole30)


Ingredients

Scale
  • 1 head cauliflower, riced (in a food processor, or 1216 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

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