Cauliflower 'Risotto' with Lobster Tail

5 SmartPoints
Published January 30, 2018
 Prep Time: 0:10 Cook Time: 0:15 Serves: 2

Cauliflower 'Risotto' with Lobster Tail

Want to pull out all of the stops this Valentine’s Day? Try our sure to impress dish featuring lobster (yep – it’s a zero Points food!) and cauliflower ‘risotto’.


  • 2 item(s), without shell uncooked lobster meat, 2 tails
  • 4 tsp regular butter, divided
  • 4 cup(s) uncooked cauliflower, blitzed (about ½ head)
  • 1 tsp canola oil
  • 1⁄2 small uncooked shallot(s), sliced
  • 1 clove(s), medium garlic clove(s), sliced
  • 1⁄4 tsp crushed red pepper flakes
  • 1⁄2 tsp table salt
  • 1 cup(s) fat-free reduced sodium chicken broth
  • 1 cup(s) fresh baby spinach
  • 1⁄4 tsp black pepper
  • 1⁄2 cup(s) frozen green peas
  • 1 Tbsp grated Parmesan cheese
  • 1⁄2 tsp fresh lemon juice
  • 2 tsp chives, chopped


  1. Preheat oven to 400F. Cut shell of lobster tails, pull out meat. Wash and clean; brush with 1 tsp butter each; bake in oven for 12-15 minutes.
  2. Blitz cauliflower in food processor until medium coarse.
  3. Heat a large saute pan over medium heat and add oil; sauté shallot until nearly tender. Add garlic, cook until fragrant.
  4. Add cauliflower, chili flakes, salt). Increase heat and sauté until cauliflower starts to brown and becomes tender
  5. Add stock, let steam. Add spinach and pepper, cook until spinach wilts. Stir in peas, parmesan, and lemon.
  6. Serve 1.25 cup of rice with lobster tail on top. Melt remaining butter on lobster tail. Garnish dish with chives.

Serving Size: 1 1/4 cup risotto, 1 lobster tail