If you have ever thought that to create risotto low carb, then you are going to love this cauliflower risotto recipe! This is one of my favorite low-carb-side recipes!
You know how are all about cauliflower these days?
I am doing everything for this.
I mean no. This is not going to change my love for mashed potatoes. It’s definitely not a pizza crust that’s better than pizza which I get from our local case. (Side note – Those who do not have any casual pizzas, they are seriously missing, this is a gas station pizza. It makes a delicious cauliflower potato salad if you are in that kind of thing.
This is a vegetable that I can become a doctor in any way and my children almost always eat it. <- A real miracle.
In fact, I think they will not eat cauliflower, the only way is to dip in raw and farm, which is strange because the farm makes everything better.
I love having a bigger performance of low-carb-side dishes to keep dinner entertaining. We all get tired of eating the same old thing of night after night. This recipe bill fits well.
This caliper rhizotomy cream perfection.
I started with some bacon because I think that all the good low-carb recipes are started with bacon.
I shook it with heavy cream and shaved parmesan. I mean, how can I not?
If you hate me, like cauliflower, feel free to buy a bag of cauliflower rice and start a little cut. Most grocery stores are now taking it to the produce section and it is increasingly increasing the quantity of cauliflower.
I mean, ripping cauliflower is not difficult. This is not just a process that I like. To save time by doing it manually, I use my food processor. (This is an affiliate link, which means that if you buy from this link, I earn some cents at some extra cost.) This makes the job quickly, but it is still easier to buy it already is. Whatever you do, they do it. 🙂
Serve it with my Cato meatloaf for a delicious dinner!
- 1 large head cauliflower
- 4 slices bacon diced
- 2 cloves minced garlic
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1/2 cup shaved parmesan
- 2 tablespoons minced parsley
- Salt and pepper to taste
Chop the cauliflower into large florets and add to the bowl of a food processor. Process until you have nice sized chunks of cauliflower. Alternately, purchase a one-pound package of riced cauliflower or chop the cauliflower by hand.
Heat a large skillet over medium heat. Add the bacon to the skillet and fry until crisp, stirring often. Drain the grease.
Add the garlic to the skillet and cook for 1 minute.
Add the cauliflower rice and chicken broth and stir to combine.
Bring to a boil, reduce to a simmer, and cover. Cook 5 minutes or until cauliflower is tender.
Remove the lid and continue cooking, stirring occasionally, until the chicken broth has evaporated about 5 more minutes.
Stir in the heavy cream, Parmesan, parsley, and salt and pepper. Serve immediately.