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Low-carb cauliflower risotto

5 from 3 votes
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 1
Calories:
Author: Becca Heyes

Recipe printed from www.easycheesyvegetarian.com

Ingredients

  • 400 g cauliflower (~ 1/2 large head)
  • 1 tbsp oil
  • 1 clove garlic, minced
  • 50 g cheddar cheese, grated (~ 1/2 cup when grated)
  • 60 g grated mozzarella (~ 1/2 cup)
  • 75 ml milk (~ 1/4 cup)
  • 2 tbsp fresh chives, chopped
  • Salt
  • Black pepper

Instructions

  • Add the cauliflower to a food processor, and blitz until it resembles rice.
  • Heat the oil in a large frying pan, and add the cauliflower 'rice'. Cook over a fairly high heat for several minutes, stirring occasionally, until the cauliflower starts to turn golden brown. Add the garlic and cook for 1 more minute.
  • Turn the heat down to medium-low, and add the cheddar, mozzarella, milk, and half of the chives. Mix well until the cheeses have melted.
  • Season generously, and serve topped with the remaining chives.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.