Cauli-Room-Sotto?

This is definitely one of my FAVORITE dishes; Cauliflower Mushroom Risotto. You would never even know that you are eating risotto made with cauliflower. This dish is just as tasty, and moist as a typical Italian risotto. This is is a great alternative for those of you watching out for carbs such as those on the Keto diet, 21 day fix, or those just simply watching their carb. intake.

Ingredients

1/4 cup butter or ghee

8 oz. chopped mushrooms (my favorite are portabella's)

2 cloves minced garlic

salt and pepper to taste (this is a big one for the dish; start off with little salt)

12 oz. riced cauliflower

1/4 cup dry white wine

1/4 cup chicken broth

4 tbsp of milk of choice or heavy cream (I use cashew milk)

Lots of grated parmesan cheese

Directions:

1. In a large saute pan, heat butter over medium heat until melted and hot. Add chopped mushrooms and garlic and sauté until mushrooms are tender and just turning golden brown.

2. Reduce heat to medium low, add cauliflower, and toss to coat in the butter. Add white wine and cook until the liquid has bubbled away. Add broth a few spoons at a time while stirring. Allow all liquid to evaporate before adding more broth.

3. Allow cauliflower to become tender, add milk or cream. Cover with a lid and continue to cook, allowing the cauliflower to steam, until tender. (Add milk or cream if more is needed)

4. Stir in the parmesan and add salt and pepper to taste. Top with parsley flakes and additional parmesan cheese.