Winter Harvest Low Carb (Printable)
Creamy low carb dish with winter veggies and cauliflower rice, perfect for a wholesome main course.
# List of ingredients:
→ Vegetables
01 - 1 medium head cauliflower, riced (approximately 5 cups)
02 - 1 small butternut squash, peeled and diced (about 2 cups)
03 - 1 cup Brussels sprouts, thinly sliced
04 - 1 small leek, cleaned and sliced
05 - 2 cloves garlic, minced
06 - 1 cup baby spinach leaves
→ Dairy & Broth
07 - 3 tablespoons olive oil
08 - 3 tablespoons unsalted butter
09 - ½ cup grated Parmesan cheese (plus extra for serving)
10 - ¼ cup heavy cream
11 - 3 cups low-sodium vegetable broth (warmed)
→ Seasonings
12 - ½ teaspoon dried thyme
13 - ¼ teaspoon ground nutmeg
14 - Salt and black pepper, to taste
15 - Zest of 1 lemon
# Steps:
01 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add diced butternut squash and sliced Brussels sprouts. Cook for 7 to 8 minutes until softened and lightly browned. Remove from skillet and set aside.
02 - Add remaining olive oil and butter to the skillet. Sauté the cleaned and sliced leek along with minced garlic for 2 to 3 minutes until fragrant and translucent.
03 - Stir in the riced cauliflower and cook for 3 to 4 minutes, stirring occasionally to prevent sticking.
04 - Gradually add warmed vegetable broth, ½ cup at a time, allowing each portion to absorb completely before adding more. Continue cooking for approximately 10 minutes until cauliflower is tender and most liquid has evaporated.
05 - Return sautéed butternut squash and Brussels sprouts to the skillet. Stir in baby spinach, dried thyme, ground nutmeg, salt, and black pepper. Cook for 2 minutes until spinach is wilted.
06 - Reduce heat to low, then stir in grated Parmesan cheese, heavy cream, and lemon zest. Gently cook for an additional 2 minutes until the mixture is creamy and well combined. Adjust seasoning if needed.
07 - Serve warm, garnished with extra Parmesan and a drizzle of olive oil if preferred.
# Expert Advice:
01 -
- It feels indulgent and restaurant-quality while keeping you satisfied without the carb crash afterward.
- The kitchen fills with this warm, earthy aroma that makes people ask what youre cooking before they even see it.
- You get real vegetables with actual texture, not a mushy one-note side dish.
02 -
- Cold or room-temperature cauliflower rice will shock the broth and leave you with watery risotto instead of creamy, so let everything come together at the same temperature.
- The moment you add the cream and cheese, stop stirring aggressively and cook gently or the whole dish can break and become grainy instead of smooth.
- Patience with the broth absorption is the secret; there are no shortcuts that actually work.
03 -
- Rice your cauliflower by hand or food processor, then squeeze it in a clean kitchen towel to remove excess moisture before cooking.
- Keep your broth at a gentle simmer in a separate pot so each addition blends smoothly into the risotto without dropping the temperature.