Cauliflower, cream and parmesan cheese combine in this creamy low-carb risotto, perfect as a side dish or even as a main dish.

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  • 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)

  1. Pulse cauliflower florets in a food processor until they are the size of grains of rice.

  2. In a pan over medium heat cook shallots in the olive oil until tender.

  3. Add cauliflower and toss to coat; add vegetable stock and cook until tender, about 10 minutes.

  4. Add cream and cheese.

  5. Season with salt and freshly ground black pepper to taste.

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