Every bite of this creamy cauliflower risotto will melt in your mouth! Woven together with kale, butternut squash, pine nuts, avocado, onion and garlic and topped with lemon buttered scallops, its truly a burst of savory flavor you won't forget!
Ingredients
- For the Cauli-Risotto:
- 20 oz. Caulifower rice, frozen
- 3 c. Vegetable broth
- 1/3 c. Parmesan cheese, shredded
- 1/3 c. White wine
- 1/4 c. Mozarella cheese, shredded
- 1/4 ea. Yellow onion, minced
- 2 T. Avocado oil
- 4 ea. Garlic cloves, minced
- To taste, Salt and pepper
- For the Scallops:
- 1 lb. Scallops, uncooked
- 1/3 c. Butter
- 2 ea. Garlic cloves, minced
- 1 ea. Lemon, juiced
- To taste, Salt and pepper
- For the Cauli-Risotto Bowl:
- 4 c. Kale, chopped
- 4 c. Butternut squash, diced
- 2 ea. Avocados From Mexico, diced
- 1 ea. Onion, chopped
- 1 c. Pine nuts, toasted
- 2 ea. Cloves of garlic, chopped
- 2 T. Avocado oil
Instructions
- For the Cauliflower Risotto: In a large skillet on medium heat, add avocado oil, onion, garlic and stir until browned, approximately 10 minutes.
- Add the cauliflower rice to the onion mixture and cook for 2-3 minutes.
- Add the white wine to the cauliflower mixture and stir approximately 2-3 minutes.
- Add the vegetable broth half a cup at a time while stirring constantly, approximately 10 minutes.
- Add the mozzarella cheese and parmesan cheese to the cauliflower mixture. Stir until well combined and creamy.
- In a separate large skillet on medium heat, warm avocado oil and add butternut squash, onion, garlic and cook for approximately 10 minutes, while occasionally flipping the butternut squash. Add the kale and cook for approximately 5 more minutes.
- In a separate large skillet, warm the butter on medium-high heat and add scallops and garlic. Cook the scallops for approximately 3-5 minutes on each side.
- In a large bowl, add lemon juice, scallops and pour the butter from the skillet into the bowl. Gently toss the lemon and butter with the scallops and salt and pepper to taste.
- In large bowls, evenly distribute Cauli-risotto. Top with butternut squash mixture, scallops, pine nuts and avocado.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
