Super green Cauli-rice Risotto

Recipe courtesy of Psychologies Magazine and taken from Hungry Woman by nutritionist Pauline Cox.

Maximise your health, enhance your happiness, and re-balance your hormones with these wellness-boosting dishes.

Risotto .. with a difference. This fibre-packed, low-carb version of a classic is speedy, delicious and healthy, full of potassium and magnesium and liver-loving goodness.

Serves 2

Coconut oil, for frying
1 white onion, diced
1 garlic clove, minced
1 leek, sliced and washed
2 small courgettes, chopped
400g cauliflower rice (widely available in supermarkets)
150ml veggie stock or bone broth, or 4 ice cubes of frozen bone broth
1/2 bag of spinach
1/2 bag of kale, chopped with stalks removed
30g nutritional yeast, plus extra to serve

To serve:
A drizzle of olive oil
A handful of sunflower seeds and pumpkin seeds
Chopped fresh herbs of choice
A good pinch of beetroot salt or sea salt
A dollop of roasted red pepper pesto (optional)


  1. Add a little coconut oil into a large pan and saute the onions, garlic, leek and courgettes until soft and brown. Add in the cauliflower rice and cook with the veggie mix for a few minutes, before adding the stock.
  2. Add the spinach and chopped kale, allowing it to wilt into the cauliflower rice mix.
  3. Take half of the veggie and cauliflower rice mix and add to a blender, then combine until smooth.
  4. Reintroduce the smooth mix back to the remaining half of the veggie and cauliflower rice mix, and stir in the nutritional yeast before plating up.
  5. Drizzle with olive oil, toss on the seeds and chopped herbs, beetroot salt and extra sprinkle of nutritional yeast. Add a dollop of roasted red pepper pesto for an extra kick.

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