Obviously, this isn’t going to be exactly like risotto, but it’s probably the closest you’re going to get with low carb! Now I need to experiment with making a mushroom risotto, and my world will be complete. This was really simple and quite good! The picture doesn’t really do it justice, but next time I make it, I will do better. This tastes NOTHING like cauliflower, so give it a shot! The key is cooking that cauliflower to such a degree that it is just a vessel for whatever sauce you are using…just like rice or pasta.
- 12 oz riced cauliflower (one bag from Trader Joe’s)
- 1 tsp butter
- 1/4 cup chopped green onion
- 1 cup heavy whipping cream
- 1/4 cup frozen peas (optional)
- 1/4 cup grated parmesan cheese
- 1 cup cubed cooked ham
- salt and pepper
Microwave the cauliflower rice for 12 minutes, or until there is no more odor to it. While this is cooking, melt butter in a saucepan. Add green onions and cook for a few minutes over medium heat (do not brown). SLOWLY add the cream. Simmer for 5 minutes. Add peas and parmesan and continue to simmer until desired thickness. Season with salt and pepper (I prefer saltier to compensate for the lack of flavor in cauliflower). Combine cream sauce with cauliflower and stir in ham.