This Cauliflower Rice Risotto is a fantastic, veggie-forward side dish that pairs well with any protein.
Ingredients
- 2 Tbsps olive oil
- 2 Tbsps clarified butter or ghee
- 1 sweet onion, finely diced
- 16 oz fresh or frozen cauliflower rice
- 4 garlic cloves, pressed
- 1 cup milk of choice (dairy or non-dairy)
- 2 Tbsps GF flour
- sea salt and ground pepper, to taste
- 1 cup parmesan cheese
- a few sprigs of fresh thyme
Instructions
- Heat your oil and butter in a large skillet over medium heat.
- Add the onion and saute until soft. Stir in the cauliflower rice and garlic.
- Cook stirring frequently until the cauliflower rice is just tender, around 6-8 minutes.
- Meanwhile, in a medium bowl, whisk your milk and flour together until smooth.
- Season the cauliflower with sea salt and pepper to your taste.
- Pour in the milk mixture and cook, stirring continuously until the sauce thickens.
- Stir in the parmesan cheese and fresh thyme leaves, then remove from the heat.
- Garnish with a few more fresh thyme leaves and a pinch of freshly grated parmesan cheese if desired.
- Serve immediately and enjoy!
