Cauliflower Risotto with Cheddar and Sage
Cauliflower risotto with cheddar and sage makes the perfect keto side dish recipe. Rich and flavorful, but low in carbs so it won’t weigh you down. Great for a date night meal!
Servings 6 servings
Calories 210kcal
Ingredients
- 2 tablespoon butter
- 2 tablespoon chopped fresh sage
- ¼ cup dry white wine can sub chicken broth
- 16 ounces frozen riced cauliflower
- Salt and pepper to taste
- ¼ cup heavy cream
- 6 ounces grated sharp white Cheddar such as Cabot Extra Sharp, grated
- ¼ teaspoon glucomannan optional
Instructions
- In a large skillet over medium heat, melt the butter. Once melted, add the sage and saute about 1 minute, until crispy. Remove the sage to a plate for garnish.
- Add the wine to the pan and bring to a simmer. Cook until reduced to about 2 tablespoons.
- Add the cauliflower and toss to coat in the liquid. Sauté until the cauliflower is tender crisp, then stir in the cream and continue to cook until tender.
- Push the cauliflower off to one side of the pan so that the liquid runs to the other side. Add the cheese to the liquid and stir until melted. Then stir the liquid back into the cauliflower rice.
- For a thicker sauce, whisk the glucomannan in with the cheese.
- Serve with the crispy sage sprinkled over each serving.
Nutrition
Serving: 1serving = approximately ½ cup | Calories: 210kcal | Carbohydrates: 4.8g | Protein: 8.5g | Fat: 15.5g | Fiber: 1.6g