Cauliflower, cream and parmesan cheese combine in this creamy low-carb risotto, perfect as a side dish or even as a main dish.
2 cups Cauliflower
1 tablespoon Extra Virgin Olive Oil
1 tbsp chopped Shallots
1/2 cup Beef Vegetable Stock
2 tbsps Heavy Cream
1/2 cup Parmesan Cheese (Grated)
Pulse cauliflower florets in a food processor until they are the size of grains of rice.
In a pan over medium heat cook shallots in the olive oil until tender.
Add cauliflower and toss to coat; add vegetable stock and cook until tender, about 10 minutes.
Add cream and cheese.
Season with salt and freshly ground black pepper to taste.
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