Cauliflower Risotto

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

8 ounces fresh mushrooms (sliced)

1 teaspoon soy sauce (or soy substitute)

2 cloves garlic (minced)

3 tablespoons butter (divided)

½ onion (finely chopped)

½ teaspoon thyme

1 head of cauliflower (riced)

½ cup heavy cream

¾ cup grated Parmesan cheese

½ teaspoon seasoning salt

1 tablespoon fresh parsley

drizzle of truffle oil (optional)

Directions

Combine mushrooms, soy sauce and garlic.

Heat 2 tablespoons butter in a skillet over medium-high heat. Add mushrooms and cook 2-3 minutes without stirring or until they begin to caramelize. Stir and cook until cooked through. Remove from pan and set aside.

Add the last tablespoon of butter to the skillet. Add onion, garlic, and thyme. Cook over medium heat until softened, about 4-5 minutes.

Add riced cauliflower, seasoning salt and pepper to taste, and stir to combine.

Cook 9-11 minutes or until tender but not mushy.

Add cream, parmesan cheese, parsley, and mushrooms (along with any mushroom juice that may have accumulated on the plate).

Cook 2-3 minutes or until heated through and cheese is melted.

Drizzle with truffle oil if desired and serve warm.

Nutrition

• Calories: 316 kcal
• Total Fat: 26 g
• Saturated Fat: 16 g
• Cholesterol: 80 mg
• Sodium: 795 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 4 g
• Total Sugars: 5 g
• Protein: 13 g