Prep 10 mins
Cook 20 mins
Love Risotto? Me too! Hate what it does to your waistline? Try this recipe. Cauliflower is a great substitute for rice, and a very low carb option.
- 2 heads cauliflower
- olive oil
- 1 tablespoon butter
- 1 small onion (Diced)
- 2 cups chopped zucchini
- 1 cup grated parmesan cheese
- 2 garlic cloves (Chopped Fine)
- 1⁄2 cup table cream (Cream is Lower in Carbs) or 1⁄2 cup milk (Cream is Lower in Carbs)
- 1⁄2 cup chicken broth
- fresh parsley (Garnish)
- salt & pepper (To Taste)
- Make the Cauliflower "Rice". Using a food processor grind the fresh cauliflower until it is rice size.
- Steam or Microwave for 5 Minutes.
- Use a strainer if necessary to press out any addition liquid. Set Aside.
- Sautee the onion and garlic in the olive in a frying pan.
- Add zucchini cook for 3 minutes.
- Add "rice", salt & pepper, cream and broth.
- Cook until it starts to reduce approximately 8 min, add parm. cheese; stir.
- Voila, your done. Very easy. I like to toss some fresh chopped Italian (Flat Leaf) Parsley right on top before serving. This makes a great hearty main course dish. Very Low Carb.
- Substitutions: I like to mix it up and use different vegetables, or add meat like shrimp or chicken. Just keep all the basics the same, try making it with asparagus or mushrooms.
This was absolutely delicious! I'm doing the South Beach diet, and this was such a nice treat! My husband could hardly tell it was cauliflower. I wasn't really sure where the butter came in, so I added it after the cauliflower, cream (fat free half and half, in my case) and broth. I also added shrimp during the last few minutes before adding the cheese...
This was wonderful!! I have a happy hubby! Risotto was a rare treat at our house because it is not exactly what I would call healthy, but now I'll make it often. Already made it twice!
This is a great receipe, if your low carbing or just love Cauliflower. My husband raved about it all night. He has been missing his Risotto since we started our Low Carb life style. I steamed the Cauliflower first, thinking I could use my potatoe ricer to break it into smaller pieces. That didn't work as well as I thought it would, but it work like a strainer to get all the water out. Then I put it into a small chopper, not wanting to get the big food processor out. Did it in a couple of batches. I also use heavy cream because that's what I had on hand. I did use extra Chicken Broth because I think I got to much water out. But it was wonderful. It's in my cookbook and I will make this again and again. I made half the receipe and used it as a side dish with or Salmon. Thanks for sharing.