Cauliflower Rice, Spring Pea & Leek Skillet

Cauliflower has become one of the most popular vegetables in recent years.  And there is good reason – it’s because of its versatility. It is a nice mild vegetable that takes on the flavors of what  you are cooking it with.

Let me tell you how much I love cauliflower rice – it is a wonderful low-carb, grain free substitution to regular rice.  And now, because of its popularity, you can get it premade in most grocery stores in the freezer section. No more messy clean up doing it myself in the food processor! I Love that!

This cauliflower rice, spring pea and leek skillet is a good recipe for my diabetic clients, vegetarian clients and also for my Paleo clients. All you have to do is sub out the Parmesan cheese for a couple tablespoons of nutritional yeast, and omit the wine for Paleo diets.

This dish gets its inspiration from a traditional risotto, but is much lower in carbs.  It has all the flavors, but is healthier when using cauliflower rice instead of traditional Arborio rice.

If you can find spring peas at your farmers market or grocery department, use those. If you can’t find them because they aren’t in season, using frozen peas will work just fine.

 

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Cauliflower Rice, Spring Pea & Leek Skillet
This dish gets its inspiration from a traditional risotto, but is much lower in carbs.  It has all the flavors, but is healthier when using cauliflower rice instead of traditional Arborio rice.
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Instructions
  1. Melt 2 tbls of butter in a skillet over medium heat and sauté leeks for about 10 minutes until softened.
  2. Add white wine and cook until almost completely reduced. Once reduced, add your cauliflower rice, peas, salt and broth to the skillet.
  3. Turn the heat up and bring to a boil, then simmer for about 10 minutes or until the broth is reduced down and absorbed.
  4. Take the skillet off the heat and stir in the remainder 2 tbls butter and the parmesan cheese until melted. Taste, and add more salt and pepper or parmesan cheese if desired.
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