PUMPKIN CAULIFLOWER RISOTTO

This fabulous recipe was borrowed my one of my favorite bloggers, Delighted momma.

It can be a great side to any dish. Pair it with veggies, salmon, or eat it alone.

Very little calories and nutrient dish. I paired it with a veggie scramble and a roasted tomato soup.

I especially love it around the holidays. Nothing says it’t time for thanksgiving like making pumpkin EVERYTHING!

The best part is that its done in under 15 minutes<3

Try it, let me know if you would add anything or have your own rendition. I would love to try it out! xo

obsessed….

INDREDIENTS:

  • 1 bag of cauliflower or 1 lrg head
  • 1/2 cup light coconut milk
  • 3/4 cup canned organic pumpkin
  • 1 tbsp coconut oil
  • salt & pepper to taste
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
DIRECTIONS:
Grate cauliflower or pulse in food processor (consistency of risotto, not too fine)
Heat a med/lrg skillet with coconut oil. medium heat , add grated cauliflower
cook 5-7 min or until sofened and very slightly browned
make sure you keep stirring as to not burn the cauliflower.
once you have the softness desired, in the same pan , add the coconut milk, pumpkin, salt, pepper, and spices.
keep stirring
taste & serve