Low-Carb Mushroom “Risotto”

  • Yield: 3 servings


  • 1 bag (16 oz.) frozen cauliflower, cooked
  • 2 tablespoons butter
  • 2 teaspoons garlic, minced
  • 1 c. mushrooms, sliced
  • Salt and pepper, to taste
  • 1/2 c. Parmesan cheese or Asiago cheese, shredded
  • 1/2 c. heavy cream


  • 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.