Creamy low carb cauliflower mushroom risotto :Saturday-dinner

Ingredients

• 1²⁄₃ lbs cauliflower
• 1¾ cups heavy whipping cream
• 3 oz. butter, divided
• 1 tbsp onion powder
• 3 tbsp lemon juice
• 3 oz. Parmesan cheese
• salt and ground black pepper
• 10 oz. (4 cups) baby bella mushrooms
• 2 garlic cloves

Serving

• 2 tbsp pine nuts
• 3 tbsp fresh thyme or fresh parsley
• 2 oz. Parmesan cheese
• 1 tbsp olive oil

Instructions

1. Rinse and trim the cauliflower and shred with the coarse side of a grater, or divide into smaller florets and pulse in a food processor until rice-sized.
2. Add cream, half of the butter, onion powder, and lemon juice in a large skillet and bring to a simmer.
3. Add cauliflower and simmer on medium heat, stirring frequently, for 15-20 minutes or until it becomes as tender as you like it.
4. Add coarsely grated parmesan cheese and let it melt while you mix it in. Season with salt and pepper.
5. While the cauliflower risotto is simmering, fry the sliced mushrooms and garlic in the rest of the butter until golden. Season with salt and pepper.
6. Heat a small, dry skillet over medium heat. Add pine nuts. Stir constantly to prevent burning. Toast until they get some color.
7. Add the fried mushrooms to the risotto and stir to combine. You can also add the mushrooms on top.
8. Serve the risotto with freshly chopped herbs and some extra parmesan. Top with toasted pine nuts and sprinkle with olive oil.

Tip

Just like with rice, some prefer a softer texture, and some like it al dente. Be sure to test the cauliflower mixture frequently and get it off the heat before it becomes too mushy.