Go Back
–+ servings
Print Recipe

Cauliflower Rice Risotto

Servings: 6

Ingredients

  • 2 Tbsps olive oil
  • 2 Tbsps clarified butter or ghee
  • 1 sweet onion finely diced
  • 16 oz fresh or frozen cauliflower rice
  • 4 garlic cloves pressed
  • 1 cup milk of choice dairy or non-dairy
  • 2 Tbsps GF flour
  • sea salt and ground pepper to taste
  • 1 cup parmesan cheese
  • a few sprigs of fresh thyme

Instructions

  • Heat your oil and butter in a large skillet over medium heat.
  • Add the onion and saute until soft. Stir in the cauliflower rice and garlic.
  • Cook stirring frequently until the cauliflower rice is just tender, around 6-8 minutes.
  • Meanwhile, in a medium bowl, whisk your milk and flour together until smooth.
  • Season the cauliflower with sea salt and pepper to your taste.
  • Pour in the milk mixture and cook, stirring continuously until the sauce thickens.
  • Stir in the parmesan cheese and fresh thyme leaves, then remove from the heat.
  • Garnish with a few more fresh thyme leaves and a pinch of freshly grated parmesan cheese if desired.
  • Serve immediately and enjoy!