Protein Swap | Salmon-Topped Creamy Cauliflower ‘Risotto’
with Sweet Cherry Tomatoes
Cooking time
10 minutes
Servings
2/4
Calories
550 /serving
If rice gives us risotto, then riced cauliflower gives us cauli-sotto! This carb-conscious solution to an Italian favourite delivers the cozy, creamy, cheesy results we love. It’s punctuated by sweet cherry tomatoes and garlic-cooked salmon, pink and tender and timed for 10 minutes.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 15ml Minced garlic
- 140g Cherry tomatoes
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 30ml Basil pesto
- 30ml Heavy cream
- 25g Grana Padano (contains rennet)
Contains: Cashews, Eggs, Milk, Salmon
You will need:
Medium pan
Large pan (non-stick if possible)
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Total Fat
41 g
Saturated Fat
14 g
Sodium
340 mg
Total Carb
13 g
Sugars
5 g
Protein
35 g
Fibre
4 g
Preparation
Start the ‘risotto’
- In a medium pan, heat a drizzle of oil on medium.
- Add the cauliflower rice, tomatoes and ⅓ of the garlic.
- Sauté, 6 to 8 min., until beginning to soften; season with S&P.
Cook the shrimp
- Meanwhile, pat the shrimp dry (remove the shells from the tails if desired); season with S&P.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium.
- Add the shrimp* and remaining garlic. Cook, 1 to 2 min. per side, until opaque and cooked through.
Finish the ‘risotto’
- To the pan of cauliflower rice and tomatoes, add 1 tbsp butter, 2 tbsp water (double both for 4 portions), the pesto, cream, cheese and S&P.
- Cook, stirring often, 2 to 3 min., until combined and tender.
Plate your dish
- Divide the ‘risotto’ between your plates.
- Top with the shrimp. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
