Roasted Rosemary Cauliflower Risotto

If you're craving something warm and satisfying without the heaviness of traditional risotto, this Cauliflower Risotto is exactly what you need.

Swapping out starchy Arborio rice for cauliflower keeps things light and low-carb while still delivering that cozy, creamy texture you love. Cauliflower is also a great source of fiber and is generally easier on digestion than refined grains, making this a feel-good meal from the inside out.

And my Roasted Rosemary Bone Broth bringing deep, savory flavor along with gut-healthy, protein-packed, collagen benefits, every bite works as hard as it tastes good. This is the kind of dish that feels indulgent but leaves you feeling your best.

Ingredients:

1 TBS ghee

2 cloves garlic, chopped

1 shallot, thinly sliced

½ C cremini mushrooms, sliced

½ tsp sea salt

½ tsp black pepper

1 TBS thyme, chopped

1 TBS oregano, chopped

1 TBS Dr. Kellyann Roasted Rosemary Bone Broth Powder 

1 LB cauliflower rice

½ C Dr. Kellyann Roasted Rosemary Bone Broth 

¼ C coconut cream 

1/3 C Manchego cheese

Directions:

Melt ghee in a pot over medium heat. 

Add garlic, shallots, mushrooms, sea salt, black pepper, thyme, oregano, and Dr. Kellyann Roasted Rosemary Bone Broth Powder, and sauté for 1-2 minutes, until fragrant. 

Add cauliflower rice and sauté for another 2 minutes. 

Add Dr. Kellyann Roasted Rosemary Bone Broth, coconut cream, and cheese, then stir to combine. 

Reduce the heat to a simmer and cover. 

Cook for 15-20 minutes, stirring halfway through, until the cauliflower has softened and the flavors have combined. 

Remove from the stove and serve garnished with extra cheese and fresh thyme.