{Low-Carb} Cauliflower Risotto
Prep time
Cook time
Total time
  • Head of Cauliflower
  • Olive or Vegetable Oil
  • Chopped Shallots
  • ½ to ¾ C. Vegetable Broth
  • A Splash of Heavy Cream
  • Shredded Parmesan Cheese
  1. Core and rinse your cauliflower. Pulse it in a food processor until it resembles grains of rice.
  2. In a skillet over medium heat, cook your shallots in oil until tender.
  3. Add the cauliflower to your skillet and toss to coat.
  4. Pour in ½ C. vegetable broth. If the mixture seems too thick, add another ¼ C.
  5. Cook for approximately 10 minutes, until the cauliflower is tender.
  6. Add a splash of cream and Parmesan cheese. My family loves cheese, so I added a little more than half of the bag. You just have to keep in mind that the more cheese, the more carbs.
  7. Season with dried parsley, salt, and pepper to taste.
Recipe by Atkinson Drive at http://www.atkinsondrive.com/low-carb-cauliflower-risotto/