Cheesy Low Carb Cauliflower Risotto in Creamy Pesto Sauce
Try this Cheesy Low Carb Cauliflower Risotto in Creamy Pesto Sauce recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 2 tbsp butter
- 1/4 tsp garlic powder
- 2 tbsp parmesan cheese
- 1/8 sp black pepper
- 1/2 tsp kosher salt
- 1/4 cup prepared basil pesto
- 4 cups finely chopped (or grated) raw cauliflower
- 1/3 up mascarpone cheese
- Carbohydrate 0.65287000006171 g
- Cholesterol 63.7562500273413 mg
- Fat 23.9143450102532 g
- Fiber 0.0692999973297119 g
- Protein 1.56066250061884 g
- Saturated Fat 15.1172712564825 g
- Serving Size 1 1 cup serving (34g)
- Sodium 816.02805009058 mg
- Sugar 0.583570002731998 g
- Trans Fat 1.66777375071452 g
- Calories 219 calories
Combine the cauliflower, butter, salt, pepper, and garlic powder in a microwave safe bowl.Microwave on high for six minutes - or until the cauliflower is tender and done to your liking.Add the mascarpone cheese and microwave on high for 2 more minutes.Add the parmesan cheese and stir until fully blended and creamy. Cool for 2 minutes (so you don't cook the pesto when you add it and lose the green color.)Stir in the basil pesto and serve warm.
