I love this new recipe. A very easy recipe with a rich, bright summer flavor you will want this is your weekly rotation. Those that know me know that I don’t eat rice. I love food and eating is one of the great joys of life. Especially when sharing food with the people, you love.
Makes 4 servings
Carbs 13.5g Protein 11.0g
Ingredients
1 tbsp extra virgin olive oil
1/2 medium onion
1 lb riced cauliflower
8 oz. cream cheese
1/4 cup Parmigiano Reggiano shredded
1/4 cup white wine
Zest of 1 lemon
Juice of 1/2 lemon
1/2 cup frozen peas
3oz fresh spinach
1/4 tsp salt or more if you like
Directions
Warm olive oil in a medium pot. Dice onion. Sauté onion over medium heat in oil until translucent. Add cauliflower and stir. Cube cream cheese and add to pot stiring unitl melted. Add Parmigiano Reggiano, white wine, lemon juice and lemon zest. Stir until all cheese is melted and everything is incorporated. Add Peas and stir. Stir in spinach and salt. Serve once Spinach is wilted.
I like to top mine with spicy meatballs to make a meal or some additional veggies.
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