LOW-CARB CAULIFLOWER RISOTTO

Low-Carb Cauliflower Risotto image

Provided by Christine B.

Time 30m

Yield 8 cups

Number Of Ingredients 11

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2 heads cauliflower
olive oil
1 tablespoon butter
1 small onion (Diced)
2 cups chopped zucchini
1 cup grated parmesan cheese
2 garlic cloves (Chopped Fine)
1/2 cup table cream (Cream is Lower in Carbs) or 1/2 cup milk (Cream is Lower in Carbs)
1/2 cup chicken broth
fresh parsley (Garnish)
salt & pepper (To Taste)

Steps:

Make the Cauliflower "Rice". Using a food processor grind the fresh cauliflower until it is rice size.
Steam or Microwave for 5 Minutes.
Use a strainer if necessary to press out any addition liquid. Set Aside.
Sautee the onion and garlic in the olive in a frying pan.
Add zucchini cook for 3 minutes.
Add "rice", salt & pepper, cream and broth.
Cook until it starts to reduce approximately 8 min, add parm. cheese; stir.
Voila, your done. Very easy. I like to toss some fresh chopped Italian (Flat Leaf) Parsley right on top before serving. This makes a great hearty main course dish. Very Low Carb.
Substitutions: I like to mix it up and use different vegetables, or add meat like shrimp or chicken. Just keep all the basics the same, try making it with asparagus or mushrooms.

Nutrition Facts : Calories 144.9, Fat 8.5, SaturatedFat 5, Cholesterol 24.7, Sodium 303.5, Carbohydrate 10.4, Fiber 3.4, Sugar 4.1, Protein 8.9