36
Carbs: 4.2 grams
Fiber: 1.3 grams
Protein: 6.3 grams
Fat: 9.8 grams
Net carbs: 2.84 grams
Instructions:
1. Pulse cauliflower florets in a food processor until they are the size
of grains of rice.
2. In a skillet over medium heat, cook shallots in the olive oil until tender.
3. Add cauliflower and toss to coat; add vegetable stock and cook until
tender, about 10 minutes.
4. Add cream, chopped parsley and cheese.
5. Season with salt and freshly ground black pepper to taste.
CAULIFLOWER RISOTTO
Makes 4 servings
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients:
• 2 cups cauliflower
• 1 tbsp olive oil
• 1 tbsp chopped shallots
• 1/2 cup vegetable broth
• 2 tbsp heavy cream
• 2 tbsp parsley
• 1/2 cup grated parmesan cheese
