Keto Cauliflower Risotto
This keto cauliflower risotto recipe is one of my favorite low-carb comfort foods. I always have these ingredients in the house so I can throw it together and have it baked in 30 minutes. It is made with cauliflower rice instead of real white rice so we are cutting the carbs in a major way and still getting the traditional flavors of an Italian risotto. While risotto is generally served as the main course and can be vegetarian or can include meat, today we will be made as a side vegetarian dish. This keto cauliflower risotto goes great in Curry Lentil Soup instead of traditional white rice. Each bite is reminiscent of a tasty little dumpling marshmallow in texture and gnocchi in size when you scoop it out with your teaspoon. Curry Lentil Soup served with a dollop of Keto Cauliflower Risotto and a heaping table spoon of plain yogurt and a fresh squeezed of lime on top is a meal to dye for and one you will crave over and over again. Keto cauliflower risotto is a great substitute for mash potatoes or Mac and Cheese. It is the perfect creamy keto friendly side to be served along side fresh grilled piece of meat and steamed vegetables. If you usually eat potatoes, rice or pasta with your meal and are trying to cut the carbs, you will love keto cauliflower risotto. It is the perfect low-carb twist on a classic Italian favorite.
Ingredients
- 8 oz cream cheese Room Temperature
- 8 oz Italian Blend Shredded Cheese I like Kraft brand
- 3 Tbsp mayonnaise
- 12 oz. frozen cauliflower rice cooked according to package instructions
- 1/4 tsp. salt
- 1/4 tsp. pepper
Instructions
- Preheat Oven to 350 degrees.
- Combine all ingredients in a large bowl.
- Transfer to an 8×8 glass-baking dish.
- Bake for 30 min until bronze on top and bubbling in the middle.
- Salt to taste and don’t burn your tongue.
Notes
Serve as a side or put a dollop in your Curry Lentil Soup.
