Cauliflower Risotto

Prep Time: 10 Minutes        Cook Time: 20 Minutes 


  • ½ Cup Grated Parmesan cheese   
  • ½ Cup Chicken bone broth 
  • ¼ cup Heavy cream  
  • 2 Garlic cloves minced 
  •  2 Tbsp Parsley minced 
  • 4 Slices of bacon chopped 
  • 1 Large head of cauliflower 


  1. Cut the cauliflower into florets and add to a food processor. Process the cauliflower until you have rice sized pieces 
  2. Cook bacon in a large skillet over medium heat. Drain the grease when the bacon is done.
  3. Add the garlic to the skillet with the chopped cooked bacon & cook for about a minute or two.
  4. Stir in the chicken bone broth & riced cauliflower 
  5. Bring to a boil. Reduce to a simmer & cover for about 5 minutes or until the cauliflower is tender.
  6. Remove lid and continue to cook until the bone broth has evaporated string occasionally 

Makes 6 servings

Nutrition Info Per Serving 

Calories 336, Protein 25g, Fat 21g, Total carbs 15g, Fiber 7g

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