This delicious low-carb version of risotto was ready for our lunch in about 30 minutes flat. Really nice flavor and I could not taste “cauliflower” in this AT ALL. Next time I think I’ll try it with crumbled Italian sausage, but bacon was all I had to work with today. This recipe is suitable for all phases of Atkins, Keto diets, Primal-Paleo as well.
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1 medium 5-6″ head of cauliflower, leaves & stem removed
3 oz. raw bacon, chopped (3 thick or 4 thin slices)
1 c. green onion, chopped
1 tsp. lemon pepper (I use this one: http://www.vgourmet.com/no-salt-lemon-pepper)
1 oz. cream cheese
3/4 c. shredded Parmesan Cheese
VARIATION: Substitute yellow or white onion for the green. Other tasty variations: use crumbled Italian sausage or regular smoked sausage chopped in lieu of the bacon.
DIRECTIONS: After removing stem from cauliflower, cut up into uniformly small flowerettes, placing them into a food processor bowl. Pulse until it is fine like rice. An alternate method is to grate it with a box grater but that can really get messy. A blender will work but in small batches. Set the cauliflower “rice” aside for now.
In a large non-stick wok or skillet, fry the bacon until done over high heat. Add the green onion and stir fry until the onion wilts. Lower heat to medium and add lemon pepper and stir. Now spoon in the riced cauliflower. Stir fry until cauliflower no longer smells raw (3-4 minutes) stirring often. If it is browning, your heat is too high. When it appears to be fully cooked but before it is cooked to mush, dot with the cream cheese and sprinkle the Parmesan evenly over the top of the mixture. Stir to melt and uniformly blend both cheeses throughout the dish. Serve at once with your favorite green salad.
NUTRITIONAL INFO: Makes 5 servings, each contains:
194 calories, 14 g fat, 8.44 g carbs, 3.40 g fiber, 5.04 g NET CARBS, 10.8 g protein, 426 mg sodium