Try this easy, low carb Cauliflower “Risotto”. Perfect for a weeknight dinner or a cool evening when you are short on time. It’s gluten-free and grain free as well as vegetarian.

Ingredients

• 16oz. bag riced cauliflower
• 1oz. bag dried Porcinis (follow package directions to rehydrate and save soaking liquid)
• 1 small onion, diced
• 4 cloves garlic, minced
• 4 tbsp. butter
• red pepper flakes
• 1 8oz. package of cremini (baby portobello) mushrooms, chopped
• 1/2 cup beef broth
• 2 tbsp. goat cheese
• grated parmesan to top
• salt and pepper
  

  Method

  Follow package directions on porcini to rehydrate.  Pour soaking liquid through a coffee filter and reserve. Chop porcini.

  Preheat skillet and melt butter. When butter begins to brown, add onion and pinch of red pepper flakes & salt. Saute until translucent.

Add chopped creminis and saute until they soften. Add chopped porcini and minced garlic. Saute for one minute.

Add in cauliflower and stir well. Saute for 1-2 minutes.

Add the reserved porcini liquid and beef broth.

Cover skillet and bring to a light bubble – then turn down the heat and simmer.

Cook, stirring once in a while for around 25 minutes or until desired consistency.

Stir in Goat cheese. Adjust seasonings.

Serve with fresh parmesan!