Cheesy Cauliflower Risotto

INGREDIENTS

• 5 cups riced cauliflower (see below)
• 1 cup shredded delicata squash or NF cheese
• 1/4 cup finely chopped onions
• 1/4 cup white wine or vinegar
• 1/4 cup NF Greek yogurt (vegan available)
• 1/4 cup chicken or veggie broth
• Salt/pepper/garlic powder to taste
• 1 tablespoon lightest butter or coconut oil
• 2 tablespoons chopped oregano

PROCEDURE​

1. Preheat oven to 425F
2. Rice cauliflower by placing dry cauliflower heads in a food processor and pulsing continuously
3. Sautee onions for 2 minutes and add cauliflower rice, wine, broth and salt/pepper/garlic powder
4. Cover and transfer to the oven, bake until most of the liquid is absorbed~20-25 mins
5. Add the light butter or coconut oil, Greek yogurt, 1 of the delicata squash and parsley. Cover with shredded delicata squash or cheese or choice and bake for a few minutes until "cheese" melts.

NUTRITION
Makes 6 servings
Calories 113 kcal Fat 2g net Carbohydrates 5g Protein 5g