One of the finest rice dishes in the world is risotto, and it's hard to give up! Here is a low carbohydrate version that captures many of the best aspects of the real thing.

Ingredients

• 4 cups cauliflower flowerets
• 2 tablespoons extra virgin olive oil
• 1/2 onion, minced
• 1 teaspoon garlic, minced
• 1 teaspoon ThickenThin not/Starch thickener
• 1/2 cup chicken broth
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese
• 2 teaspoons fresh Basil, chopped

   

Directions

Serves 2.

1. Cut cauliflower into half-inch slices, and then use a food processor to shred into short rice-like shreds.

2. Place oil in microwave-safe casserole, and microwave on HIGH for 1-2 minutes or until hot.

3. Add onion and garlic, and microwave for 3 more minutes.

4. Add shredded cauliflower and remaining ingredients. Stir to combine and cover with plastic wrap. Microwave on HIGH for 5 minutes or until tender.

5. Removed from microwave and stir in grated Parmesan cheese and fresh basil.

Feel free to vary the broth, herbs, and even the cheese.

Nutrition

Nutrition, (per serving, as calculated by Mastercook): 220 calories; 17g fat; 8g carb (of which 4g is fiber); 9g protein.