This cauliflower risotto is packed with flavor and savory goodies! The creamy and crunchy mixture will make this everyones new favorite side dish to have at dinner!
PREP TIME: 20 minutes
TOTAL TIME: 30 minutes
Serves: 6
INGREDIENTS
- 12 oz cauliflower rice I bought this in a bag, fresh
- 10 slices nitrate free bacon sugar free for Whole30, cut into bite size pieces
- 3 tbsp reserved bacon fat or other cooking fat
- 8 oz container white mushrooms sliced thin
- 1 med onion chopped
- 4 cloves garlic minced
- Sea salt and black pepper to taste for veggies
- 1/4 cup coconut cream
- 1/4 cup chicken bone broth
- 2 tbsp nutritional yeast optional OR 1/4 cup grated Parmesan cheese (if dairy is okay)
- Sea salt and black pepper to taste
- Crushed red pepper optional
- Fresh minced parsley for garnish
DIRECTIONS
1. Heat a large skillet over medium high heat. Add the bacon pieces and cook until crisp, remove with slotted spoon to drain on paper towels.
2. Reserve 3 tbsp of the bacon fat and lower heat to medium. Add the onions and mushrooms and stir to coat, cook 2 minutes until softened, then add garlic and sprinkle mixture with salt and pepper. Stir and cook another 2 minutes or until garlic is soft and fragrant.
3. Add the cauliflower, broth, and coconut cream and stir to combine. Sprinkle with salt and pepper to taste (you can add more at the end.). Cook 5 mins, stirring occasionally, until cauliflower rice is mostly soft.
4. Add nutritional yeast or Parmesan, stir, and cook another 2 minutes or until creamy and heated through. Remove from heat and stir in the bacon, sprinkle with sea salt and pepper if desired and crushed red pepper. Garnish with parsley to serve. Store leftovers in an airtight container in the fridge for 3 days. Enjoy!