Cauliflower Risotto
This low carb cauliflower risotto is a creamy and flavorful side dish.
Servings: 4 servings
Equipment
Ingredients
- 8 ounces fresh mushrooms sliced
- 1 teaspoon soy sauce or soy substitute
- 2 cloves garlic minced
- 3 tablespoons butter divided
- ½ onion finely chopped
- ½ teaspoon thyme
- 1 head of cauliflower riced
- ½ cup heavy cream
- ¾ cup grated Parmesan cheese
- ½ teaspoon seasoning salt
- 1 tablespoon fresh parsley
- drizzle of truffle oil optional
Instructions
- Combine mushrooms, soy sauce and garlic.
- Heat 2 tablespoons butter in a skillet over medium-high heat. Add mushrooms and cook 2-3 minutes without stirring or until they begin to caramelize. Stir and cook until cooked through. Remove from pan and set aside.
- Add the last tablespoon of butter to the skillet. Add onion, garlic, and thyme. Cook over medium heat until softened, about 4-5 minutes.
- Add riced cauliflower, seasoning salt and pepper to taste, and stir to combine.
- Cook 9-11 minutes or until tender but not mushy.
- Add cream, parmesan cheese, parsley, and mushrooms (along with any mushroom juice that may have accumulated on the plate).
- Cook 2-3 minutes or until heated through and cheese is melted.
- Drizzle with truffle oil if desired and serve warm.
Notes
- Leftovers will keep in an airtight container in the refrigerator for 5 days, and in the freezer for 1 month.
Nutrition
Calories: 316kcal | Carbohydrates: 13g | Protein: 13g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 80mg | Sodium: 795mg | Potassium: 676mg | Fiber: 4g | Sugar: 5g | Vitamin A: 946IU | Vitamin C: 74mg | Calcium: 267mg | Iron: 1mg