Parmesan and Cauliflower “Risotto”

Parmesan and Cauliflower "Risotto"

 

My husband is back on the low carb diet so I am back to being creative with cauliflower. This hand mashed cauliflower has the same texture and flavors of a risotto without the rice and carbs. I don’t even think my kids noticed the difference.

Parmesan and Cauliflower “Risotto”

1 head cauliflower cut into florets

1/2 c ricotta cheese

3 T- 1/4 c cream

1/4 cup shredded parmesan

juice of 1/2 lemon ( about 2 T)

salt and pepper

 

Steam or cook cauliflower until fork tender. Drain excess water, Add to a med sized pot and hand mash with a potato masher. Add ricotta, lemon juice, cream (start with 3 T and add more if needed) stir in Parmesan cheese and add salt and pepper to taste. Heat over low until heated through.

Parmesan and Cauliflower "Risotto"

 

Here is a close up of the texture. If you prefer a puree of cauliflower instead just add to a food processor or blender and pulse until smooth.

Parmesan and Cauliflower "Risotto"

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