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Risotto 0 Picture


  • 1 head cauliflower
  • 2 tablespoons olive oil
  • 1/2 onion minced
  • 1 teaspoon minced garlic
  • 1 teaspoon ThickenThin not/Starch thickener
  • 1/2 cup chicken broth
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 6


Step 1

Shred cauliflower into short pieces. If using a food processor, first cut into half-inch slices and then shred to get short rice-like shreds.

Heat oil in heavy bottom skillet. Add onion and garlic, saute until tender approximately 3 minutes. Add cauliflower and remaining ingredients. Stir fry over medium heat until tender.

Remove from heat or place in casserole dish. Stir in grated Parmesan cheese (preferably the real thing, and/or fresh minced herbs to taste, or season like your favorite risotto recipe.

This recipe yields 6 servings; 3 carb grams per serving.

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