CRABLESS CAKE WITH CAULIFLOWER RISOTTO AND CARMELIZED MUSHROOMS
CRABLESS CAKE WITH CAULIFLOWER RISOTTO AND CARMELIZED MUSHROOMS
Yield:
- 2 portions
Portion Size:
1 portion
Ingredients
|
Extra virgin olive oil
|
2 tbsp |
|
Cremini mushrooms
|
1/2 cup |
|
Garlic, minced
|
3 cloves |
|
16 oz. package riced cauliflower (about 2 cups)
|
0 |
|
Kosher salt
|
1/2 tsp |
|
Baby spinach leaves
|
2 cups |
| 2 | |
|
Fresh parsley, chopped
|
0 |
Preparation
Heat olive oil in a skillet over medium heat. Add mushrooms and cook until browned evenly. Remove and set aside.
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.
Stir in spinach. Cook for 2 minutes until spinach is wilted.
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.
Nutrition Information
View Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 33 mg | 3% |
| Carbohydrate | 22 g | 7% |
| Cholesterol | 0 mg | 0% |
| Total Fat | 25 g | 38% |
| Iron | 2 mg | 14% |
| Potassium | 353 mg | 0% |
| Calories | 366 kcal | 18% |
| Sodium | 979 mg | 41% |
| Protein | 14 g | 28% |
| Polyunsaturated Fat | 7 g | 37% |
| Saturated Fat | 3 g | 14% |
| Sugars | 2 g | 0% |
| Dietary Fiber | 1 g | 6% |
| Vitamin C | 9 mg | 15% |
| Vitamin A | 2209 iu | 44% |
Percent Daily Values are based on a 2,000 calorie diet