Photo of Cauliflower 'risotto' with lobster tail by WW

Cauliflower 'risotto' with lobster tail

5 - 7
PersonalPoints™ per serving
Total Time
25 min
10 min
15 min


Uncooked lobster meat

2 item(s), without shell, 2 tails

Regular butter

4 tsp(s), divided

Uncooked cauliflower

4 cup(s), blitzed (about ½ head)

Canola oil

1 tsp(s)

Uncooked shallot(s)

½ small, sliced

Garlic clove(s)

1 clove(s), medium, sliced

Crushed red pepper flakes

¼ tsp(s)

Table salt

½ tsp(s)

Fat-free reduced sodium chicken broth

1 cup(s)

Fresh baby spinach

1 cup(s)

Black pepper

¼ tsp(s)

Frozen green peas

½ cup(s)

Grated Parmesan cheese

1 tbsp(s)

Fresh lemon juice

½ tsp(s)


2 tsp(s), 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