Cauliflower Risotto
A low-carb twist on traditional risotto using riced cauliflower, garlic, and Parmesan cheese. This creamy, comforting dish is both healthy and flavorful.
4 servings
24 min
Ingredients
- •2 heads cauliflower
- •2 tablespoons extra-virgin olive oil
- •3 cloves garlic
- •3 tablespoons Parmesan cheese
- •¼ cup chives
Cooking Instructions
- 1.
In a food processor, pulse the cauliflower florets 8 to 10 times, until it resembles small grains of rice.
5 min
- 2.
Heat the olive oil in a large skillet over medium heat. Add the garlic and sweat until translucent, about 4 minutes.
4 min
- 3.
Add the cauliflower and vegetable stock and cook until the cauliflower is softened and enough liquid has evaporated to make the mixture creamy, about 10 minutes.
10 min
- 4.
Stir in the Parmesan and let sit 5 minutes to thicken. Finish by stirring in the chives.
5 min
