Low-Carb Cauliflower Risotto with Basil and Sun Dried Tomatoes

• Vegetarian
• Gluten free

• Produce

  • 2 tbsp Basil, fresh
  • 1 lb Cauliflower
  • 1 clove Garlic
  • 1 Onion, medium
  • 2 tbsp Sun dried tomatoes

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1 tsp Salt

• Dairy

  • 1 cup Parmesan cheese, grated
  • 3 tbsp Pasture-raised butter
  • 1 cup Pasture raised heavy cream

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

Found on simplysohealthy.com

Description

Ingredients

• 3 Tablespoons pasture raised butter
• 1 medium onion, peeled, halved and thinly sliced
• 1 pound cauliflower, riced
• 1 clove garlic, crushed
• 1/2 cup dry white wine
• 1 cup pasture raised heavy cream
• 1 cup grated parmesan cheese
• 2 Tablespoons sun-dried tomatoes, sliced thinly
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 Tablespoon fresh basil, minced

Directions

• Heat a large skillet over medium heat. Add butter. When butter has melted and stopped foaming, add the onions. Cook onions over medium heat, stirring occasionally. Continue cooking the onions until they begin to caramelize. They should become a rich golden color. Add the riced cauliflower to the onions. Cook, stirring frequently until cauliflower browns on the edges and has softened. The grains will become a darker, cream color. If you are unsure if they are cooked enough, bit a few grains to test. They should be tender, but still offer some resistance. Add garlic and cook for one minute. Stir in wine and turn heat to medium high. Cook off all of the liquid. Add 1/2 cup cream. Stir occasionally. When the liquid in the cream has cooked off, add another 1/2 cup of cream. Cook until the dish is very creamy. Stir in parmesan cheese, sun-dried tomatoes, salt and pepper. Just before serving, stir in fresh basil. Taste and adjust seasoning if necessary.