Low-Carb Cauliflower Risotto

Recipe by Chef #366661
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READY IN: 30mins
YIELD: 8 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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