I love a good risotto and I have really missed it since adapting a low carb lifestyle. This cauliflower rendition does a pretty stellar job of impersonating the real thing. I rice my cauliflower using a food processor. You can also achieve this with a box grater. Need help with those pesky weeknight dinners? Click on the graphic below to learn more about my low carb and gluten free weekly meal plans.
Check out some of my other favorite low carb cauliflower recipes:
- Low Carb Caramelized Onion and Prosciutto Mac and Cheese
- Chinese Sausage Fried “Rice”
- Mediterranean Low-Carb “Risotto”
- Low Carb Cauliflower and Broccoli Cheese Soup
- Buttery Cauliflower Rice Pilaf
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2 Tbs. Butter
2 Tbs. Olive Oil
6 Cloves Garlic – Minced
4 oz. Onion – Diced
1 Large Shallot (About 1 oz.)
8 oz. Mushrooms – Thinly Sliced
2 Cups Chicken Stock – Divided
4 Cups Cauliflower – Riced
1 Cup Heavy Cream
½ Cup Parmesan Cheese – Grated
2 Tbs. Italian Flat Leaf Parsley – Chopped
Sea Salt and Pepper – To taste
(2 Tbs. Peace and Love)
In a large sauté pan, heat butter and olive oil over medium heat. To the pan, add garlic, onion, and shallot. Sauté until soft and fragrant. About 5 minutes.
To the pan, add mushrooms and 1 cup chicken stock. Sauté until mushrooms are soft. About 5 minutes.
Add cauliflower and remaining 1 cup chicken stock and stirring frequently, sauté 10 minutes.
Reduce heat to low, stir in heavy cream, Parmesan cheese, parsley, sea salt and pepper. Let simmer 10 minutes to thicken.
Prep Time – 20 Minutes
Cook Time – 30 Minutes
Makes Servings: 6
Calories – 297
Protein – 7 g
Carbs – 7.5 net g
Fat – 26 g
***Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels***