Cauliflower Risotto with Greens, Mushrooms and Roasted Walnuts

non-veg non-veg Gluten Free| Low GI|Grain Free|Low Carb

Ingredients Quantity Glycemic Index Level
Coconut Oil or Groundnut Oil 1 Tbsp. 0 Nil
Mushrooms ½ Cup, diced <10 Negligible
Cauliflower 2 Cups, grated <10 Negligible
Garlic 2 Cloves, minced <20 Very Low
Ginger ½ Tbsp., minced <10 Negligible
Broccoli Florets ¼ Cup <10 Negligible
Onions ¼ Cup, diced <10 Negligible
Zucchini ½ Cup, grated <10 Negligible
Basil Leaves 1/8 Cup, sliced <10 Negligible
Vegetable Broth ¾ Cup <60 Moderate
Milk, whole ¼ Cup <50 Low
Lemon Juice 3 Tbsp. 0 Nil
Salt ¼ Tsp. or as per taste 0 Nil
Black Pepper ¼ Tsp. or as per taste 0 Nil
Parmesan Cheese ¼ Cup 0 Nil
Walnuts 1/8 Cup, chopped and roasted <20 Very Low
Seasonings For taste <10 Negligible

Note: All ingredients used should be organic, free from pesticides and Non-GMO.


  • In a wide pan, add the oil and heat over medium heat. Add mushrooms and broccoli florets, sauté until tender and remove onto a plate. Keep aside.
  • Add the onion, garlic and ginger to the pan (add more oil if needed) and cook until soft on a low flame. Now add the cauliflower and stir thoroughly so its well combined with the onion, garlic and ginger. Cook for a few minutes.
  • Add the zucchini and continue stirring on a medium flame.
  • Now gradually add the vegetable broth and milk while stirring. Continue till a few minutes until the cauliflower is tender and the liquid evaporates leaving a wet consistency. Once cooked transfer it onto a plate.
  • In another pan roast the walnuts till you get a nutty aroma.
  • Add the cheese, salt, pepper, mushrooms, lemon juice and the seasonings of your choice and thoroughly mix it till well combined. Make sure to check the salt and pepper as per taste.
  • Garnish with basil leaves, roasted walnuts and added cheese if desired.

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