Pumpkin & Sage Caulizotto

I used to make this recipe before I went low carb. To me, all the yummy flavour is in the bits and bobs you put into risotto rice, so the switch out to 'caulirice' I bearly notice, besides the lack of bloat after!

INGREDIENTS

300g butternut squash, cut into 3cm chunks

Scant amount of olive oil

1 small onion, finely diced

2 cloves of garlic, crushed

400 g cauliflower, Riced

Half a cup of heavy cream

50 g Parmesan, finely grated

2 tbsp butter

6 sage leaves, sliced

2 tbsp pine nuts, toasted

100 g goats cheese

METHOD

Pre-heat oven to 180°C/356°F (bake)

Place the pumpkin pieces in a baking tray with scant amount of olive oil, salt and pepper. Toss the pumpkin so lightly coated.

Bake pumpkin for 40 minutes. Turning the pieces after 20 minutes. Set aside.

Heat a small frying pan, melt butter. Add sage leaves, fry the leaves till slightly crisp. Don't let the butter burn. Set aside.

Heat a large non-stick frying pan to medium heat, add scant amount of olive oil, diced onion, crushed garlic. Sauté until soft.

Add the cauliflower rice and stir through the onion and garlic. Cover with lid and cook for 3 minutes.

Remove lid, add the cream and grated Parmesan, stir through the cauliflower. Turn off the heat.

Add the roasted pumpkin and toasted pine nuts. Fold gently into the caulizotto. Crumble the goats cheese over.

Warm the butter and sage if it has set, and then pour over the Caulizotto. Salt & pepper to taste.

Serves 4, calories 350, protein 13 g, fat 29 g, carbs 11 g