Lemon Cauliflower Risotto

This super low carb, low fat, low calorie dish would make a sensational lunch with a tin of fish stirred through. Otherwise serve with a protein for a main meal. A great side dish

Serves 4

Ingredients:

• 1 teaspoon olive oil
• ½ a medium onion
• 2 cloves garlic minced
• 1 cup vegetable stock
• 1 large cauliflower trimmed and roughly chopped
• 1 lemon juiced and zested
• 1 stalk celery sliced
• 1 red capsicum sliced
• 2 cups spinach
• 2 tablespoons chives
• 1 tablespoon almond butter
• Salt and pepper to taste

Method

• Using a food processor, process cauliflower florets until very finely chopped
• Sauté the onion and garlic in a pan until golden
• Add the vegetable stock and cauliflower and sauté for 3 minutes
• Add all the other ingredients except the chives and cook for 3 minutes or until the cauliflower is al dente
• Sprinkle with chives and serve