I am a HUGE carbonara fan. It is the Italian in me. I have the recipe memorized at all times, and I have been known to make it for comfort and company. With the low carb action going on, I really had two options. I could use miracle noodles (scary thought with the cream sauce), or I could use cauliflower. I went for the cauliflower. The key here is to cook the cauliflower until it is no longer “crunchy”. The flavor will be spot on, and without the crunch, the texture is really pleasant.
- 5 cups cauliflower rice–about two heads (or two bags Trader Joe’s Organic Cauliflower Rice)
- 8 strips of bacon, chopped
- 1 cup sour cream
- 1 cup parmesan cheese, grated
- 3 eggs, beaten
- 2 Tbsp butter
- 1/2 tsp ground black pepper
- 1/2 tsp sea salt
- tabasco, 2 shakes (optional)
Over medium-high heat, cook bacon until desired tenderness. Remove to paper towels, drain all but 1 Tbsp fat, and keep brown bits. Add the cauliflower to the pan and cook, covered for about 15 minutes, stirring occasionally. Check to be sure the “crunchy” texture is gone, though don’t cook to the point of mushiness.
While the cauliflower is cooking, heat the sour cream, black pepper, salt and tabasco over low heat. In a separate bowl, beat the eggs and parmesan cheese together.
Once cauliflower is done cooking, add the butter and stir. Then, add the cream sauce. Last, stir in the egg mixture until all are combined.