- 2 tbsp olive oil
- 1 leek sliced thinly
- 1 cloves garlic crushed
- 8 button mushrooms
- 1 cup baby spinach leaves shredded
- 700 g cauliflower riced
- 2 tbsp butter
- ¾ cup chicken stock
- ¼ cup cream
- ½ cup parmesan cheese grated
- salt and pepper
- Fresh thyme
Heat 2 tbsp oil in large frying pan, sauté sliced leek, garlic, mushroom and baby spinach until softened. Remove and set aside.
Heat butter in frying pan, add the riced cauliflower and sauté for 3-4 minutes. Add the cooked ingredients and fresh thyme into the pan and stir through.
Add cream, parmesan cheese and 1/2 of the stock. Stir continuously and cook for a further 8-10 minutes adding more of the stock as required. You don’t want to add too much stock all at once as it will cause the cauliflower to turn into a mash, so by adding slowly you can adjust the amount of liquid needed as required.
Season to taste and top with additional cheese.
Calories: 298kcal | Carbohydrates: 12g | Protein: 11g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 386mg | Potassium: 802mg | Fiber: 4g | Sugar: 6g | Net Carbs: 8g