Pesto Parmesan Cauliflower Risotto

10 minutes, 5 ingredients, 1 pan, endless possibilities…

I just finished up the last of this and I am already going to make it again.

Pesto Parmesan Cauliflower Risotto

  • Servings: 4
  • Difficulty: easy
  • Print


1 bag frozen cauliflower rice (12 oz)

1/4 cup pesto

1 cup frozen peas

1 cup cherry tomatoes

1/4 cup parmesan cheese ++

1 tbsp extra virgin olive oil

Crushed Red Pepper to Taste


  1. Heat up 1 tbsp extra virgin olive oil in a large sauté pan over medium/high heat. Add cherry tomatoes and season with salt. Allow them to burst and soften.
  2. Once tomatoes have started to caramelize add your frozen cauliflower to the pan, stir well and cook down until most of the liquid has evaporated.
  3. Add pesto and peas, stir well to combine.
  4. Just before serving sprinkle in the parmesan and mix well until it is melty.
  5. Top with more parmesan and crushed red pepper and Enjoy!

I’ve been looking forward to lunch all week knowing that I had this in my fridge. Definitely one that I know I’ll be making over and over again. Listen, I’m all for pasta, rice, carbs, risotto but there is something so satisfying knowing that it’s just cauliflower in disguise.

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I’ve been working hard changing up the look and feel of the blog (I dont know if you noticed but it’s different lol) I forgot how much web design goes into food blogging. I cried twice yesterday and had a panic attack on Friday but I gotta say… I love this part of it! Hope you love the new look – but not too much since it is still evolving. See ya next week!

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