{Low-Carb} Cauliflower Risotto
Author:
Prep time:
Cook time:
Total time:
Ingredients
- Head of Cauliflower
- Olive or Vegetable Oil
- Chopped Shallots
- 1/2 to 3/4 C. Vegetable Broth
- A Splash of Heavy Cream
- Shredded Parmesan Cheese
Instructions
- Core and rinse your cauliflower. Pulse it in a food processor until it resembles grains of rice.
- In a skillet over medium heat, cook your shallots in oil until tender.
- Add the cauliflower to your skillet and toss to coat.
- Pour in 1/2 C. vegetable broth. If the mixture seems too thick, add another 1/4 C.
- Cook for approximately 10 minutes, until the cauliflower is tender.
- Add a splash of cream and Parmesan cheese. My family loves cheese, so I added a little more than half of the bag. You just have to keep in mind that the more cheese, the more carbs.
- Season with dried parsley, salt, and pepper to taste.
Is that not amazing? Doesn’t it look delicious? Well…it is! This is an extremely simple, low-carb, and satisfying meal. Even little man, who is a picky eater, tried and liked it. Not to mention, I kept hearing Chef Ramsay yell “don’t burn the risotto!” Please tell me someone got that reference and I don’t look like a crazy person…
Pages: Page 1 Page 2
Coming over from the blog hop to say HI! This looks wonderful! We do low carb for DH’s diabetes — pinned!
Looks great! And yes! Totally got the reference. Every time we eat risotto, we always talk about Chef Ramsey in my house.