Cauliflower “Risotto”

I am a huge risotto fan but I don’t always want all the carbs and calories associated with it. While this recipe can’t be passed off as risotto – it lacks the rich creaminess of good arborio rice – it is a great and flavorful substitute for the rice dish. Additionally, if you are worried that it has the strong taste of the cruciferious family, the ghee and cheese makes it for all but the most picky eaters.


1 medium yellow onion

1 large head cauliflower

3-4 cloves garlic

4 T ghee, separated

2-3 T Asiago or Parmesan cheese, shredded


Rinse the cauliflower and remove the green leaves. Break off the florets and place in a food processor or blender. Pulse until the cauliflower resembles a fine grate. A bit of the cauliflower will be almost smooth at the bottom of the blender. This is a good thing.

Dice the onion and garlic.

Heat a large skillet and add 2 tablespoons of ghee. When melted, add the onion and garlic and saute until it starts to become translucent. Add the cauliflower, scrapping out all the fine pieces in the blender. Reduce heat to medium. Saute until it starts to dry out a bit. Add the remaining ghee and stir until it is well mixed. It should start to look a little creamy.

Turn off the heat. Add the 2-3 tablespoons of cheese and stir until melted. Add salt and pepper to taste.

#paleo #lowcarb #cauliflower #risotto #sidedish #homecooking #rice

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