Cauliflower Risotto with Spinach and Mushrooms

Recipe posted in: Flex Meals & Snacks, Lunches & Dinners, Sides
Cauliflower risotto with parsley served in a bowl

Creamy risotto mixed with delicious veggies and cheese—count us in! This cheesy dish is an absolute delight for all of our cheese lovers out there. Eat this scrumptious (and healthy) combination of cauliflower risotto with spinach, mushrooms and cheese as a meal on-the-go, or use it as a side with a piece of golden-baked chicken. Whatever the occasion or timing may be, we guarantee you will want to add this as a frequent addition to your weekly menu.

Cauliflower risotto is so simple to make, you’ll be wondering why you haven’t tried this already! All you need is a food processor and a head of cauliflower —and voila!—you have created a perfect base for this delicious and flavorful mixture. Onion, garlic and olive oil are used to sauté the mushrooms, spinach, and your homemade cauliflower risotto. To complete this mouthwatering dish, milk, cheese and black pepper are stirred into your sauté until the cheese is melted to perfection and a concoction of creamy Spinach Mushroom Cauliflower Risotto has been created.

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I know it’s hard to believe that this meal can possibly get any better, but it does. This decadent and cheesy dish clocks in at a mere 143 calories per-serving. Be sure to log this dish as one PowerFuel, one Vegetable and one Extra on your NuMi app to stay on track with your weight loss goals. It’s easy to overeat, or even not eat enough, when you aren’t keeping track of all of your food intake. It’s also important to log your water intake, along with your daily exercise to be sure you are consistently keeping up with your Nutrisystem meal plan. Track your food, activity and water right here on the NuMi app. >

Servings: 4

Calories per Serving: 143

On Nutrisystem, Count As: 1 PowerFuel, 1 Vegetable and 1 Extra


  • 1 medium head of cauliflower
  • 1 Tbsp. olive oil
  • 2 cups mushrooms, sliced
  • 1 small onion, diced
  • 1 garlic clove, minced
  • 3 cups spinach leaves
  • 1 cup low fat shredded cheese (i.e. three cheese blend)
  • ¼ cup skim milk
  • ½ tsp. black pepper


  1. In a food processor, add cauliflower and process until “rice” forms.
  2. Heat large skillet on medium-high. Add olive oil, onion, garlic and mushrooms. Cook for five minutes or until golden, stirring frequently.
  3. Add spinach and cook until wilted.
  4. Add cauliflower rice and cook for three minutes.
  5. Add cheese, milk, and black pepper. Stir until cheese has melted.
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