Creamy Cauliflower Risotto

Creamy Cauliflower Risotto

Ingredients

-1 head of cauliflower grinded into rice or 1 large pack of cauliflower rice

-2 cups of heavy cream

-2 cups of shredded parmesean cheese

-1/2 cup of green pepper

-1/2 cup of yellow pepper

-1 cup of baby portabella mushrooms

-1/2 stick of butter

-1 cup of onions or shallots

-1/2 clove of garlic

-1 tbs of garlic salt

-1 tsp onion powder

-1/4 tsp cayenne pepper

-1 tsp oregano

-1/4 tsp ground cumin

-1/2 tsp dried basil

-Season to taste

Directions

1. In a food processor grind the peppers mushrooms onions and garlic.. Do seperately and put aside

2. Sautee green peppers, yellow peppers and onions together in a seperate pan. Use whatever you like.. I like olive oil. Add the minced garlic towards the end

3. Cook cauliflower rice in pan on medium/low.. Stir constantly. Cook until right before the cauliflower is about to brown.. The goal here is to get water out of the cauliflower. This will get rid of the cauliflower smell and taste.

4. Pour the peppers onions and garlic to the rice..

5. Add the butter, spices and mushroom and cook until the butter has melted..

6. Turn the heat to medium and add the heavy cream and parmesean cheese

7. Cook for at least 10 minutes

Note:

The more cream you add the creamier if will be.. The more cheese you add the cheesier it will be.. This is to taste.. My suggestion is cook this like you would your grits (when you could have them before the keto life)

Also don't be afraid of the butter.. If it looks like it needs more butter... Add it