Clean Eating

One-Pan Dinners

Cauliflower Risotto with Seared Scallops


Instead of starchy refined carbs, this risotto uses cauliflower transformed into rice-size pieces in the food processor. Parmesan cheese and butter help give it the creamy texture of a classic risotto.

7 cups cauliflower florets (about 1 head)

1 tbsp olive oil, divided

2 cloves garlic, minced

1 tsp ground black pepper, divided

½ tsp sea salt, divided

¾ cup low-sodium chicken broth

½ cup grated Parmesan cheese

3 tbsp whole milk

1 1-lb bunch asparagus, trimmed and cut into 1-inch pieces (about 2 cups)

1 tbsp organic unsalted butter, cut into small pieces and chilled

1 tbsp lemon zest

2 tbsp unsalted pine nuts, optional

2 tbsp chopped fresh chives

1 lb sea scallops (12 large), patted dry

1. Working in batches if necessary, place cauliflower florets in a food processor fitted with a metal blade and pulse until they resemble rice, 5 to 6 pulses. Set aside.

In a deep 12-inch skillet (see note below), heat 1½ tsp oil on medium-high, using a silicone brush to spread oil all

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