food: paleo risotto

here’s a fun game (for me)… i’ve been trying to figure out which rice recipes work well when cauliflower rice  is used instead.
so far the answer is… all of them.

while i loved my paleo fried rice, i wasn’t really in the mood for asian flavors for dinner the other day… i was thinking more italian.
so i made what i can only call… paleo risotto.
this recipe made enough for me for dinner and a lunch portion.

Paleo Risotto

  • 3 cups of grated cauliflower
  • 1/4 fennel bulb, finely chopped
  • 1 cup of diced tomatoes
  • 2 garlic cloves, crushed
  • splash of chicken stock and/or white wine
  • 1/4 cup chopped herbs (i used basic & parsley)
  • butter/oil for cooking
  • salt & pepper to taste
  • optional: grated parmesan or romano cheese
  1. saute fennel & garlic in butter/oil until soft
  2. add tomatoes and cook until broken down
  3. add cauliflower and splash of wine or stock if dry (i’ve say up to 1/4 cup)
  4. cook until tender – about 5-10 minutes
  5. add herbs & seasoning
  6. serve with grated cheese if desired


truth be told, this was a total cleaning out the fridge meal… because all i had were vegetables.
but it turned out to be a real delight and was great as a lunch the next day.
and yes, i did cheat and put a little cheese on it.  but i don’t feel bad because it was delicious.  so there.


2 Comments (+add yours?)

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