Low-Carb Cauliflower Sotto

Ingredients for 2 servings:

• 1 head of cauliflower
• 1 onion(s)
• 1 clove(s) garlic
• 1 lemon(s)
• 50 g butter
• 50 g Parmesan
• 500 ml vegetable stock
• 1 bunch of parsley
• 2 tbsp olive oil
• salt and pepper
• nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Great side dish

Wash the cauliflower and finely chop the florets; you can also do this in a food processor. Peel and dice the onions and garlic. Squeeze the lemon. Wash the parsley, pick off the leaves, and finely chop. Heat olive oil in a pan and sweat the onions and garlic until translucent. Add the cauliflower and fry for about 5 minutes. Just like with risotto, keep the broth warm in a pan. Gradually add the warm vegetable stock, stirring constantly. The risotto should simmer for about 20 minutes. Carefully season with lemon juice. Stir in the butter and Parmesan cheese. Season to taste with salt, pepper, and nutmeg. A little tip, especially if you’re in a hurry: you can buy good quality already chopped frozen herbs, onions, and garlic. This is a huge help for me in the evenings, especially during the week. I look forward to seeing your photos.