This creamy low-carb cauliflower risotto with basil and sun dried tomatoes recipe is flavorful and creamy. It’s a perfect side dish for those on low-carb, ketogenic, diabetic, LC/HF, Atkins and Banting diets.
This low-carb cauliflower risotto with basil and sun dried tomatoes boasts caramelized onions, parmesan cheese, fresh basil and sun dried tomatoes. The cauliflower rice is cooked in a white wine, garlic cream sauce that is sure to satisfy the senses. This recipe makes a perfect low-carb side dish for any Italian style main course. It is so satisfying, however, that it could also serve as a main dish if desired.
I’ll never forget my first taste of risotto. It was right after I graduated from college and I was backpacking through Europe before I started my job in the “real world”. We were at a tiny restaurant in a hill town in Italy–the kind of restaurant on a tiny side street and not usually frequented by tourists. It wasn’t a fancy place, just a little low-key bistro. I don’t remember the main course I ate, but the risotto I had made a life changing impact on my culinary taste. I was hooked at my first bite of the creamy dish. In fact, I don’t think I had ever tasted anything that paralleled it. I was shocked that a rice dish could taste that good. From that moment on, I was in love!
Of course, the problem with risotto for a low-carb diet is that rice is full of carbs. Fortunately, riced cauliflower makes a perfect substitute. This recipe is somewhat traditional in that I cook the riced cauliflower in butter before I start adding liquids. With risotto made with rice, broth is often used as the cooking liquid. The starches from the rice combine with the liquid and turn it into creamy risotto, This doesn’t work in the same way with riced cauliflower, so, instead of using broth, I use cream to get the same velvety texture.
This low-carb cauliflower risotto with basil and sun dried tomatoes is a side dish my whole family loves. It isn’t difficult to make and is a delicious way to round out a meal. Enjoy!
- 3 Tablespoons pasture raised butter
- 1 medium onion, peeled, halved and thinly sliced
- 1 pound cauliflower, riced
- 1 clove garlic, crushed
- 1/2 cup dry white wine
- 1 cup pasture raised heavy cream
- 1 cup grated parmesan cheese
- 2 Tablespoons sun-dried tomatoes, sliced thinly
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 Tablespoon fresh basil, minced
- Heat a large skillet over medium heat. Add butter.
- When butter has melted and stopped foaming, add the onions. Cook onions over medium heat, stirring occasionally.
- Continue cooking the onions until they begin to caramelize. They should become a rich golden color.
- Add the riced cauliflower to the onions. Cook, stirring frequently until cauliflower browns on the edges and has softened. The grains will become a darker, cream color. If you are unsure if they are cooked enough, bit a few "grains" to test. They should be tender, but still offer some resistance.
- Add garlic and cook for one minute.
- Stir in wine and turn heat to medium high. Cook off all of the liquid.
- Add 1/2 cup cream. Stir occasionally. When the liquid in the cream has cooked off, add another 1/2 cup of cream. Cook until the dish is very creamy.
- Stir in parmesan cheese, sun-dried tomatoes, salt and pepper.
- Just before serving, stir in fresh basil.
- Taste and adjust seasoning if necessary.
- Calories: 288
- Fat: 25.3 grams
- Carbs: 7.3 grams
- Fiber: 2.4 grams
- Protein: 6.9 grams
- Net carbs: 4.9 grams