AuthorMirthe EcklCategoryGluten Free, Hormone Balancing, Keto, Liver Detox Support, Low Carb LunchDifficultyBeginner
Pulse cauliflower florets in a food processor until they are the size of grains of rice.
Cook shallots in the olive oil in a skillet over medium heat until tender.
Add cauliflower and toss to coat. Add broth and cook until tender, about 10 minutes.
Add parsley, season with himalayan salt and other herbs of your choice.
Optional: Add cream and cheese.
Optional: Fry chopped mushrooms and asparagus in a pan on medium heat with some salt and butter (or coconut oil for a vegan version).
To turn this into a vegan recipe, use vegetable stock instead of bone broth, and omit the creme and cheese. Alternatively you may want to add some (vegan) pesto.
If you have an intolerance to yeast, make sure the stock does not contain yeast.
Recipe by: https://www.atkins.com/recipes/cauliflower-risotto/799
Ingredients
Directions
Pulse cauliflower florets in a food processor until they are the size of grains of rice.
Cook shallots in the olive oil in a skillet over medium heat until tender.
Add cauliflower and toss to coat. Add broth and cook until tender, about 10 minutes.
Add parsley, season with himalayan salt and other herbs of your choice.
Optional: Add cream and cheese.
Optional: Fry chopped mushrooms and asparagus in a pan on medium heat with some salt and butter (or coconut oil for a vegan version).