Creamy cauliflower 'risotto'

    29 min

    Mushrooms, cauliflower, cream and Parmesan cheese combine in this creamy low-carb (rice free) risotto, perfect as a side dish or even as a main dish.

    6 people made this

    Serves: 4 

    • 4 tablespoons ghee
    • 1/2 onion, finely chopped
    • 1 clove garlic, minced
    • 1 head cauliflower, grated
    • 100g sliced fresh mushrooms
    • 120ml whipping cream
    • 80g grated Parmesan cheese
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1/4 teaspoon ground nutmeg

    Prep:15min  ›  Cook:14min  ›  Ready in:29min 

    1. Melt ghee in a pan over medium heat. Add onion and garlic; cook until tender, about 3 minutes. Stir in grated cauliflower; cook for 3 minutes more. Add mushrooms and cook until tender, about 3 minutes.
    2. Stir cream, Parmesan cheese, salt, pepper and nutmeg into the pan; cook over medium heat until creamy, 5 to 7 minutes.

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