Healthy Risotto-Style Cauliflower Rice Recipe
1/4th of recipe (about 2/3 cup): 133 calories, 8.5g total fat (4g sat fat), 563mg sodium, 9.5g carbs, 3g fiber, 3.5g sugars, 6.5g protein
Green Plan SmartPoints® value 4*
Blue Plan (Freestyle™) SmartPoints® value 4*
Purple Plan SmartPoints® value 4*
Cook: 10 minutes
5 cups roughly chopped cauliflower (about 1 medium head) or 3 3/4 cups cauliflower rice
1/3 cup light/reduced-fat cream cheese
2 tbsp. plus 2 tsp. grated Parmesan cheese
2 tbsp. light whipped butter/light buttery spread
2 tsp. chopped garlic
1 tsp. onion powder
1/2 tsp. salt
1/4 tsp. black pepper
Optional topping: chopped scallions
If starting with roughly chopped cauliflower, pulse in a blender until reduced to rice-sized pieces, working in batches as needed.
In a medium bowl, combine cream cheese, 2 tbsp. Parm, butter, garlic, onion powder, salt, and pepper. Stir until mostly smooth and uniform.
Bring an extra-large skillet sprayed with nonstick spray to medium-high heat. Add cauliflower and 1/4 cup water. Cover and cook for 6 minutes.
Uncover skillet. Cook and stir until water has evaporated and cauliflower is tender, about 2 minutes. Reduce heat to medium low. Add cream cheese mixture, and cook and stir until cheese has melted and coated cauliflower, about 1 minute. Before serving, top with remaining 2 tsp. Parm.
MAKES 4 SERVINGS
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*The SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by WW International, Inc., the owner of the SmartPoints® trademark.