This new low-carb diet the husband and I are on has been going really well! We’ve both lost double-digit pounds so far…score! I’ve been amazed at how easy it’s been to stay at home every night and cook delicious, low-carb meals. One thing I have never really paid attention to is the versatility of cauliflower. Who knew it was such a great vegetable? For those of you on low-carb diets who love carb-a-licious meals that include rice, pasta, and bread, this cauliflower risotto is a great go-to meal. It doesn’t feel like diet food at all!
Head of Cauliflower
Olive or Vegetable Oil
1/2 to 3/4 C. Vegetable Broth
A Splash of Heavy Cream
Shredded Parmesan Cheese
Core and rinse your cauliflower. Pulse it in a food processor until it resembles grains of rice.
In a skillet over medium heat, cook your shallots in oil until tender.
I have just discovered this new Crisco Natural Blend Oil. It tastes great and has no carbs, so I’ve been using it up like crazy.
Add the cauliflower to your skillet and toss to coat. Pour in 1/2 C. vegetable broth. If the mixture seems too thick, add another 1/4 C. Cook for approximately 10 minutes, until the cauliflower is tender.
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. Season with dried parsley, salt, and pepper to taste.
Is that not amazing? Doesn’t it look delicious? Well…it is! This is an extremely simple, low-carb, and satisfying meal. Even little man, who is a picky eater, tried and liked it. Not to mention, I kept hearing Chef Ramsay yell “don’t burn the risotto!” Please tell me someone got that reference and I don’t look like a crazy person…