Yellow Cauli Risotto


Yellow Cauli Risotto


1 cup
riced cauliflower
1 cup
Organic Sweet Kernel Corn
1 tablespoon
Olive Oil
1 teaspoon
Minced Garlic
1⁄2 teaspoon
turmeric powder
1⁄8 teaspoon
Sea Salt
1 cup
cooked white rice (or sub quinoa)
1⁄3 cup
shredded monterey jack cheese (or sub dairy-free cheddar shreds)
splash of lemon juice (optional)


  1. In a large skillet over medium high heat, heat up the olive oil. Then, stir in the riced cauliflower (fresh or frozen), corn, and minced garlic. Saute for 3 - 4 minutes until warmed and softened.
  2. Then, stir in spices, cooked rice, and dairy-free cheese. Cook for an additional 2 minutes.
  3. Serve hot or cold.

Yields 3 Servings