Cauliflower Risotto

Source: mrspaleo.blogspot.com
Course: Sides
Preperation time: 10min
Cooking Time: 15min
Serves: 2

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Ingredients

	Protein (g)	Carbs (g)	Fat (g)	Energy (KCal)
2 Fresh Garlic Clove, Minced	0 0	1 1	0 0	4 4
2 Tablespoon(s) Extra Virgin Olive Oil	0 0	0 0	14 14	119 119
1 cup Parmesan Cheese, Grated	19 19	2 2	14 14	216 216
1 To Taste Black Pepper	0 0	0 0	0 0	0 0
1/2 cup White Wine	0 0	1 1	0 0	42 42
1 Small Handful Fresh Parsley, Chopped	0 0	0 0	0 0	3 3
1 Head Cauliflower, Riced	6 6	15 15	1 1	74 74
1/2 cup Coconut Milk(s)	1 1	3 3	14 14	138 138
1/2 Medium Yellow Onion, Diced	0 0	2 2	3 3	36 36
2 Tablespoon(s) Butter	0 0	0 0	12 12	102 102
1 To Taste Sea Salt	0 0	0 0	0 0	0 0
Total: Approximate Nutrition Info, Per Serving:	27	25	57	734

Heat olive oil in a large skillet over high heat.
Add the onion and cauliflower, stirring, until the onion is translucent, about 3 minutes.
Add the garlic and cook, stirring, 2 minutes.
Add the wine and cook, stirring, until evaporated, 1 to 2 minutes.
Add the broth, coconut milk and 1 teaspoon salt; Bring to a boil then add the butter, cheese and parsley, stirring vigorously until the risotto is creamy, 1 to 2 minutes.

Visit mrspaleo.blogspot.com for the full instructions.

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