Riso Cauliflower

Riso Cauliflower is a deliciously creamy and savory Italian side dish made with cauliflower rice, reminiscent of traditional risotto but completely keto-friendly. This low-carb delight is enhanced with Parmesan cheese and fresh herbs, making it a perfect accompaniment to any main course.

Ingredients

• Cauliflower - 400 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Chicken or vegetable broth - 250 milliliters
• Heavy cream - 50 milliliters
• Parmesan cheese - 50 grams, grated
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Begin by washing and chopping the cauliflower into small florets, then pulse in a food processor until it resembles rice grains.
2. In a large skillet, heat the olive oil over medium heat and sauté the minced garlic until fragrant, about 1 minute.
3. Add the riced cauliflower to the skillet and stir to coat in the oil and garlic.
4. Pour in the broth, cover the skillet, and let it simmer for about 10 minutes, stirring occasionally until the cauliflower is tender.
5. Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese until fully combined and creamy.
6. Season with salt and black pepper to taste, then stir in the chopped parsley just before serving.

Nutrition

• Calories: 230
• Protein: 8 g
• Carbs: 8 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 450 mg
• Cholesterol: 30 mg
• Total Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for a ketogenic diet.
• Rich in vitamins and minerals, particularly vitamin C and K from cauliflower.

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