Cauliflower Risotto

November 13, 2017

Getting into that comfort food season it's easy to grab the carb-loaded dishes and forget about the veggies. But, what if we combined the two! This recipe combines a decadent mixture of comfort and low carb. Tested by our staff, this recipe is delish! If you don't want the mess of cutting up a head of cauliflower for this recipe you can always substitute for a pound of riced cauliflower from a local grocery store. Wow your family with this tasty side dish!

Full blog post can be seen HERE

  • Yield: Serves 4      
  • Prep Time: 5 Minutes
  • Cook Time: 18 Minutes
  • Total Time: 23 Minutes


1 large head cauliflower
4 slices bacon, diced
2 cloves minced garlic
½ cup chicken broth
¼ cup heavy cream
½ cup shaved parmesan
2 tablespoons minced parsley
salt and pepper, to taste


1. Chop the cauliflower into large florets and add to the bowl of a food processor. Process until you have rice sized chunks of cauliflower. Alternately, purchase a one pound package of riced cauliflower or chop the cauliflower by hand.

2. Heat a large skillet over medium heat. Add the bacon to the skillet and fry until crisp, stirring often. Drain the grease.

3. Add the garlic to the skillet and cook for 1 minute.

4. Add the cauliflower rice and chicken broth and stir to combine.

5. Bring to a boil, reduce to a simmer, and cover. Cook 5 minutes or until cauliflower is tender.

6. Remove the lid and continue cooking, stirring occasionally, until the chicken broth has evaporated, about 5 more minutes.

7. Stir in the heavy cream, Parmesan, parsley, and salt and pepper. Serve immediately.

Deliciousness in a dish!

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