- Robert, Stephen (Author)
- English (Publication Language)
- 72 Pages - 08/28/2022 (Publication Date) - Independently published (Publisher)
One of the key aspects of an Atkins diet is giving up starches, such as pasta, potatoes and rice. Many of us are used to having a starch with most meals, whether it is bread or a rice side dish. Luckily there are some excellent recipes that are low carb and can recreate the taste and texture of many of your favorite starches. This cauliflower risotto recipe is one of our favorites.
Ricing cauliflower is quite simple and the results are delicious. Use your food processor, set on pulse and add the florets and stems until you have a rice-like mixture. Don’t over pulse, there is a lot of water in cauliflower and the end result of over-pulsing can be mush. I like to remove the mixture after each batch is the consistency that I like, then go on to another batch.
Onions can be substituted for the shallots but you may want to add another tablespoon to the mixture. This is a perfect recipe to add some wild mushrooms to. Slice the mushrooms thin, saute in olive oil (or butter), salt and pepper lightly and add to the finished risotto. This recipe contains less than 3 grams of carbs.
INGREDIENTS
- 2 cups Cauliflower
- 1 tablespoon Extra Virgin Olive Oil
- 1 tbsp chopped Shallots
- 1/2 cup Bouillon Vegetable Broth
- 2 tbsps Heavy Cream
- 2 tbsps Parsley
- 1/2 cup Parmesan Cheese (Grated)
If using frozen cauliflower, thaw and drain thoroughly
DIRECTIONS
- Pulse cauliflower florets in a food processor until they are the size of grains of rice.
- In a skillet over medium heat cook shallots in the olive oil until tender.
- Add cauliflower and toss to coat; add vegetable stock and cook until tender, about 10 minutes.
- Add cream, chopped parsley and cheese.
- Season with salt and freshly ground black pepper to taste.
The result is a dish that is creamy, high in fiber and delicious!
