Low-carb cauliflower risotto

• Vegetarian
• Gluten free

• Produce

  • 400 g Cauliflower
  • 2 tbsp Chives, Fresh
  • 1 clove Garlic

• Baking & Spices

  • 1 Black pepper
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Oil

• Dairy

  • 50 g Cheddar cheese
  • 75 ml Milk
  • 60 g Mozzarella, grated

Found on amuse-your-bouche.com

Description

Ingredients

• 400g cauliflower (~1/2 large head)
• 1tbsp oil
• 1 clove garlic, minced
• 50g cheddar cheese, grated (~1/2 cup grated)
• 60g (~1/2 cup) grated mozzarella
• 75ml (~1/4 cup) milk
• 2tbsp fresh chives, chopped
• Salt
• Black pepper

Directions

• Add the cauliflower to a food processor, and blitz until it resembles rice.
• Heat the oil in a large frying pan, and add the cauliflower rice. Cook over a fairly high heat for several minutes, stirring occasionally, until the cauliflower starts to turn golden brown. Add the garlic and cook for 1 more minute.
• Turn the heat down to medium-low, and add the cheddar, mozzarella, milk, and half of the chives. Mix well until the cheeses have melted.
• Season generously, and serve topped with the remaining chives.