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It’s quite amazing how the cauliflower rice can fool the family – they see the rice and don’t question it! This tastes fabulous and is a very low-carb version of risotto that it typically very high-carb. Serves 4
2 heads cauliflower, cut into small chunks
4-6 rashersbacon, chopped
1 largespring onion, finely chopped
2 stalkscelery, finely chopped
2 clovesgarlic, finely chopped
350gmushrooms, sliced thinly
1/2 cupchicken stock
1/4 cupgrated parmesan
for garnish,finely chopped Italian parsley
Put the cauliflower into a food processor in batches, and process until the cauliflower has the consistency of rice. Set aside.
Cook the bacon in a skillet over medium-high heat for 3-4 minutes.
Add the spring onion, celery and garlic. If the bacon hasn’t released enough fat, add a little bit of olive oil or butter to the pot. Saute for 3 minutes.
Add the mushrooms and saute for 5 minutes more. Again, if the pot seems dry, add more olive oil or butter. Season the mushrooms lightly with salt and pepper.
Add 8 cups of cauliflower rice, saving any extra for another meal.
Add the chicken stock. Put a lid on the pot and cook the cauliflower for 5-7 minutes until tender but not mushy.
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