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½ small head cauliflower, broken into large florets (about 3 cups)
1 tbsp Smart Balance® Cooking Oil
¾ tsp smoked paprika
1 tsp dark cocoa
¼ tsp salt
¼ tsp black pepper
1/3 cup chopped onion
1 small clove garlic
1 tbsp Smart Balance® Original Buttery Spread
1 cup dry Arborio rice
3 ½ cups low-sodium chicken broth, heated
1 oz Fontana cheese, shredded
Blanch cauliflower in boiling water for 2 minutes. Drain immediately and cool with cold water, drain. Pat dry and place in a mixing bowl.
Drizzle with oil and toss to mix. Combine paprika, cocoa, salt and pepper and sprinkle over cauliflower. Toss until mixed and transfer to a baking sheet.
Roast cauliflower at 475°F degrees for 20 minutes. Remove and cool.
Chop cauliflower into small pieces; set aside.
Sauté onion and garlic in buttery spread until softened. Stir in rice.
Add ½ cup warm broth and cook and stir until almost all is evaporated. Continue to add broth, ½ cup at a time, cooking until almost evaporated before adding more, until rice is tender.
Stir in cheese until melted. Stir in chopped cauliflower.
Nutrition Per Serving:
Saturated Fat 2g
Trans Fatty Acid 0g
Poly Fat 2g
Mono Fat 2g
Dietary Fiber 1g
Total Sugars 1g