CRABLESS CAKE WITH CAULIFLOWER RISOTTO AND CARMELIZED MUSHROOMS

2 portions (1 portion)


2 tbsp	Extra virgin olive oil
1/2 cup	Cremini mushrooms
3 cloves	Garlic, minced
	16 oz. package riced cauliflower (about 2 cups)
1/2 tsp	Kosher salt
2 cups	Baby spinach leaves
2	Gardein® Crabless Cakes, pan-seared according to package directions
	Fresh parsley, chopped

Percent Daily Values are based on a 2,000 calorie diet

Step 1

Heat olive oil in a skillet over medium heat. Add mushrooms and cook until browned evenly. Remove and set aside.
Step 2

Reduce heat to low and add minced garlic. Warm garlic in oil about 2 minutes. Add riced cauliflower to skillet and sprinkle with salt. Stir to coat cauliflower with garlic oil and increase heat to medium-low. Cook slowly, stirring occasionally, until "rice" becomes soft, slightly translucent and is cooked thoroughly.
Step 3

Stir in spinach. Cook for 2 minutes until spinach is wilted.
Step 4

Place 1 cup risotto in each bowl and top each with 2 tablespoons carmelized mushrooms and 1 crabless cake. Garnish with parlsey and serve warm.

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