Made With Riced Broccoli
Carbs
10g
Time
20 mins
Calories
180
Ingredients
- This recipe comes together quickly so it’s good to have everything prepared before you start.
- Chop the Chestnut Mushrooms into small pieces and the Portobello Mushrooms into larger slices - and mince the Garlic.
- Set a large, non-stick frying pan over medium heat and let the Butter melt.
- Sauté the Mushrooms, Rosemary and Garlic together, until the Garlic has turned golden.
- Add the White Wine and Vegetable Stock allowing it to simmer gently as you stir-in the Butter and Parmesan:
- When the sauce has thickened, reduce the heat, add the Cauliflower Rice.Toss it gently so it is coated in the sauce.
- Season with Salt and Pepper to taste
- Serve with additional Rosemary and grated Parmesan
- Enjoy!!
Method
- 1 2 packs of Fullgreen Riced Cauliflower & Broccoli (400g / 14oz)
- 2 1/4 cup / 55g Butter (Avocado, if dairy-free)
- 3 4oz / 100g Chestnut Mushrooms, chopped small
- 4 8oz / 200g Portobello Mushrooms, sliced
- 5 2 cloves of Garlic, minced
- 6 Fresh Rosemary
- 7 1/2 cup / 60g of Dry White Wine
- 8 1/2 cup / 60g of Vegetable Broth
- 9 3 tbsp of Heavy Cream (Coconut Cream, if dairy-free)
- 10 1/2 cup / 60g of grated Parmesan Cheese (or Vegan alternative)
- 11 Salt & Pepper
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