Low Calorie Cauliflower Risotto.
This diet low-calorie cauliflower risotto only consists of vegetables – no grains, which makes it both slimming and healthy. Cauliflower is a great substitute for rice, and a very low carb option.
Many of us know that vegetables have shown powerful anti-cancer effects, but it turns out that the necessary substances are not absorbed simply by eating boiled vegetables. For best results, it is recommended to consume fresh, not processed greens. But how to maintain “the good” elements in cruciferous vegetables?
! Before thermal processing (if you intend to boil or fry) cauliflower, it is first recommended to chop it up in a grater or food processor and leave it for an hour to let the enzymes mix together. The enzymes are practically gone by the time you are done cooking the cauliflower.
These enzymes form a substance called sulforaphane that is known to have an anti-cancer effect.
Sulforaphane is also found in other cruciferous vegetables, such as broccoli, cabbage and Brussels sprouts.
1 cauliflower head
400 g green peas (I used frozen peas)
1 tsp. curry powder
1 tbsp. yeast flakes
Cut the cauliflower head into florets and place in the food processor – continue to crush the florets until you get a rice-like substance. Leave it for 40 minutes to mix the enzymes. In a pan, steam the green peas, grate the carrot and add to the pan. Then add the crushed cauliflower and curry powder. Add some water every once in a while, if needed. You can also add a tbsp of olive oil, but it also works without the oil. When the ingredients have steamed for a while, add the yeast flakes and stir. It does not take long for the vegetables to be ready – you’ll know they are ready when they’re tender.
And – your fast-cooking, diet, low calorie meal is ready!
When serving you can sprinkle over some spring onions and dill. Bon appétit!
Nutrition facts (per one big serving – 300 g):
Carbs 8 g
Protein 2.9 g
Fat 0 g