Cauliflower is one of the most versatile vegetables on a ketogenic diet, and definitely should be included in every pantry out there. It can get carby when you use a bunch of it, but when you use it as a side item, stuffing, or part of another recipe – it’s definitely a bright addition to any dish.
Today, we’re making cauliflower risotto. I’m sure by now you’ve tried cauliflower rice and realized that with a bit of TLC, it can be turned into just about anything (pizza crusts, rice, crunch texture, soft texture). After doing the hemp heart “wild rice” recipe, I started experimenting more and more with cauliflower to get a creamy texture that I was longing for in a risotto. Lo and behold, here it is!
Now, I know what you’re thinking already. Cauliflower sometimes gives that slightly stinky smell off that lingers around in the cauliflower itself. None of that here. We make sure to cook it thoroughly in broth (and then some more) to make sure all of the flavors are imparted into the cauliflower without having that lingering taste that can stay around.
The mushrooms, parmesan cheese, and tarragon really play a great aromatic role in this dish as a whole. Though you can sub in pretty much any herbs you’d like, I thought tarragon was a really nice addition and gave a slightly different flavor than what most people might be used to. I hope you get the chance to put this on your holiday table and enjoy it with everyone around it!
⬇️ Read the full recipe with full nutrition breakdown of this Cauliflower Mushroom Risotto ⬇️
– 1 tbsp. Olive Oil
– 2 cloves Garlic
– 4 medium Baby Bella Mushrooms
– 1 cup Chicken Broth
– 2 cups Cauliflower, riced
– 1/4 cup Heavy Cream
– 1/4 cup Parmesan Cheese
– 1 tsp. Tarragon
– Salt and Pepper to taste
This makes a total of 2 servings of Low Carb Cauliflower Mushroom Risotto. Each serving comes out to be 246 Calories, 20g Fats, 6g Net Carbs, and 7g Protein.
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