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Cauliflower Rice "Risotto" with Peas and Asparagus
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Cauliflower Rice Risotto with Peas and Asparagus

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 202kcal


  • 1 Tablespoon avocado oil or olive oil
  • 1 garlic clove minced
  • 1 small shallot thinly sliced
  • 4 cups cauliflower rice fresh or frozen
  • ½ pound asparagus cut into 1-inch pieces
  • 1 cup peas fresh or frozen
  • salt and pepper
  • 3 tablespoons dry white wine or water
  • 3 tablespoons GO VEGGIE Chive and Garlic Cream Cheese
  • 2 tablespoons GO VEGGIE Lactose Free Parmesan
  • 2 Tablespoons chopped fresh parsley
  • 4 fried eggs optional


  • Heat the oil in a small pan set over medium heat. Add the garlic and shallot and cook 1-2 minutes,  until softened.
  • Add the cauliflower rice, asparagus, and peas; season with salt and pepper. Cook 4-5 minutes, until the vegetables begin to soften. Add the wine (or water) and continue cooking  until the vegetables are cooked through.
  • Push the vegetables to one side of the pan; add the cream cheese to the other side. When the cream cheese is melted, stir to combine. Stir in the parmesan and parsley. Season to taste with salt and pepper. 
  • If desired, top with a fried egg and additional parmesan. 


Calories: 202kcal | Protein: 11g | Fat: 8g | Saturated Fat: 2g | Sodium: 662mg | Fiber: 6g | Sugar: 10g