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Asparagus & Mushroom Cauliflower “Risotto” Recipe

Serves: 4
Prep Time: 10 minutes
20 MIN
Cook Time: 10 minutes


Asparagus & Mushroom Cauliflower “Risotto”

  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 340g asparagus cut into 2-inch pieces
  • 1 cup sliced shiitake mushrooms
  • 2 cloves garlic, chopped
  • 2 to 3 tsp Mrs. Dash* Original Blend
  • 1 (340g) package Green Giant* Riced Veggies Cauliflower, thawed and drained
  • 2 tbsp heavy cream
  • 2 tbsp grated Parmesan cheese


Heat olive oil in large non-stick skillet over medium-high heat and cook onion 4 minutes or until softened and beginning to brown. Add asparagus, mushrooms, garlic and Mrs. Dash* Original Blend and cook 1 minute.

Stir in Green Giant* Riced Cauliflower and cook 5 minutes, stirring occasionally, or until vegetables are tender.

Stir in heavy cream and Parmesan cheese.

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