Low-Carb Mushroom “Risotto”
Makes 3 servings.
Ingredients:
- 1 bag (16 oz.) frozen cauliflower, cooked
- 2 Tbsp. butter
- 2 tsp. garlic, minced
- 1 cup mushrooms, sliced
- Salt and pepper, to taste
- 1/2 cup Parmesan cheese or Asiago cheese, shredded
- 1/2 cup heavy cream
Instructions:
Process cauliflower in food processor fitted with “S” blade into rice-like grains. Melt butter in medium sauté pan. Lightly sauté garlic and mushrooms. Add cauliflower and season with salt and pepper. Continue cooking over medium heat for 8 minutes. Add shredded cheese, stir and cook until melted and incorporated. Add heavy cream and cook until heated through.
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