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Fuhrman's Lemon Cauliflower Risotto

Friday, October 18, 2013

Lemon Cauliflower Risotto

Serves: 4 Preparation Time: 20 minutes


1/2 onion, diced
2 cloves garlic, finely chopped
1/2 cup low-sodium or no-salt-added vegetable broth
6 cups very finely chopped cauliflower florets (tops of florets only, not stems)
1/2 organic lemon, juiced and zested
1 cup roasted red bell peppers, sliced
1 tablespoon nutritional yeast
2 cups spinach, finely sliced
4 tablespoons raw almond butter
2 tablespoons sliced chives, divided
2 tablespoons raw almonds, chopped

Saute the onion and garlic in a stainless pot without water, stirring often until golden brown, about 7 minutes.

Add the vegetable broth and cauliflower and saute for 3 minutes. Add all other ingredients except the almonds and 1 tablespoon chives and cook for 3 more minutes or until cauliflower is al dente. Sprinkle the almonds and remaining chives over the risotto.

Member Comments About This Blog Post:
TRAVELNISTA 10/19/2013 11:32AM


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1AVERY 10/19/2013 10:23AM

    I like Dr. Fuhrman's recipes you post and they sound good the only issue I have is he always has nuts of some sort in them. I will try some of them leaving the nuts out. Teri

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    Sounds really nice, will try this too emoticon

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ARTJAC 10/19/2013 4:04AM


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DS9KIE 10/19/2013 12:34AM


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SUSIEPH1 10/19/2013 12:10AM

    I am going to try that .. Sounds really yummy and easy .. Hugs Susie xx emoticon emoticon

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FLAMENM 10/18/2013 11:30PM

    Sounds yummy!

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2HAMSDIET 10/18/2013 11:25PM


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COCK-ROBIN 10/18/2013 10:39PM

    I should try this!

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EVIE4NOW 10/18/2013 8:47PM

  Sounds good. Will try it.

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THEWINNER33 10/18/2013 8:10PM

    Sounds good. I must try it.

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