Cauliflower Ricotta

Author: Recipes_kw
5 from 1 vote
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Prep Time 30 minutes
Total Time 30 minutes
Course Appetizers, Snacks, Spread
Cuisine American, Italian
Servings 4 Servings
Calories 33.52 kcal


  • Stove
  • Food Processor


  • 4 cups cauliflower florets
  • 3 tbsp lemon juice fresh squeezed, no sugar added or preservatives
  • 2 tbsp soy milk unsweetened, original
  • 1 1/2 tsp oregano dried
  • 1 tsp basil dried
  • 1 tsp salt Kosher
  • 1/2 tsp black pepper fresh cracked


  • Place the florets in a large pot and cover with enough water to cover the florets. Place pot on the stove and bring to a medium-high temperature. Cook until stems turn translucent; about 10 minutes or they can be pierced easily with a fork.
  • Drain the florets once cooked then add to a food processor. Pulse until it starts to look like small rice grains.
  • Add the rest of the ingredients and pulse until well mixed but still resembles ricotta.
  • Transfer to a airtight container to allow it to cool before storing. Keeps well in the fridge for up to 4 days. Enjoy!

My Notes

Nutrition with Essential Amino Acids

Nutrition Facts
Cauliflower Ricotta
Amount Per Serving (1 Serving)
Calories 33.52 Calories from Fat 4
% Daily Value*
Fat 0.42g1%
Saturated Fat 0.11g1%
Sodium 616.51mg27%
Potassium 340.47mg10%
Carbohydrates 6.51g2%
Fiber 2.35g10%
Sugar 2.33g3%
Protein 2.4g5%
Vitamin A 22.01IU0%
Vitamin B1 0.1mg7%
Vitamin B2 0.11mg6%
Vitamin B3 0.5mg3%
Vitamin B5 0.7mg7%
Vitamin B6 0.2mg10%
Vitamin C 55.87mg68%
Vitamin E 0.11mg1%
Vitamin K 18.92µg18%
Calcium 43.5mg4%
Folate 64.86µg16%
Iron 0.73mg4%
Manganese 0.22mg11%
Magnesium 20.23mg5%
Phosphorus 49.02mg5%
Selenium 0.77µg1%
Zinc 0.31mg2%
Ess-Methionine 21.87mg
Ess-Tryptophan 22.25mg
Ess-Threonine 83.37mg
Ess-Phenylalanine 73.75mg
Ess-Arginine 93.75mg
Ess-Lysine 235.87mg
Ess-Leucine 119.25mg
Ess-Isoleucine 79.25mg
Ess-Histidine 61.12mg
Ess-Valine 138.75mg
* Percent Daily Values are based on a 2000 calorie diet. Some amino acids levels are estimated, some product manufacturers do not supply amino acid values. The value source

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