Servings: 4 servings
Calories: 170kcal
Ingredients
- 1 medium head cauliflower riced
- 2 tbsp butter
- 1 garlic clove minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tbsp fresh parsley chopped
- Salt and pepper to taste
Instructions
- In a skillet, melt butter over medium heat. Add garlic and cauliflower rice, cooking for 5-7 minutes.
- Stir in heavy cream and Parmesan, cooking until the cauliflower is tender and the mixture is creamy.
- Season with salt, pepper, and garnish with parsley.
Notes
Chef's Tip: Rice the cauliflower fine and uniform - larger chunks won't give you that classic creamy risotto texture. Keto Swap: traditional Arborio rice is replaced with riced cauliflower.
Nutrition
Calories: 170kcal | Protein: 5g | Fat: 14g | Fiber: 2g
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