YIELDS: 6 Servings PREP TIME: 10 mins COOK TIME: 20 mins TOTAL TIME: 30 mins

The rich flavors of bacon and Parmesan cheese turn this cauliflower risotto into a super-flavorful side. A great, low-carb alternative to regular risotto!


4 strips bacon, diced
3 garlic cloves, minced
½ white onion, diced
1 cup diced cremini (baby bella) mushrooms
1 cup chicken stock
16 oz cauliflower rice (2 bags)
½ cup (1 stick) butter
1 cup heavy cream
1 ½ cups grated parmesan cheese

Large saucepan
Slotted spoon
Small bowl
Wooden spoon
Immersion blender
Large serving bowl
Cutting board 


  1. Heat a large saucepan over medium-high heat. (This can be done on a grill or stovetop.)
  2. Add the bacon to the saucepan and cook until crisp. Remove the bacon from the pan using a slotted spoon (leave the fat in the pan) and transfer to a small bowl.
  3. Add the garlic, onion, and mushrooms to the bacon fat and sauté for about 5 minutes, until softened and lightly browned.
  4. Add the chicken stock and cauliflower rice to the pan and mix well.
  5. Let simmer for about 5 minutes, until the cauliflower rice has absorbed most of the chicken stock.
  6. Stir in the heavy cream and parmesan cheese, mix well.
  7. Pulse a few times with your immersion blender just to break down any of the large pieces. (You don't want to turn into soup!)
  8. Stir in about 3/4 of the cooked bacon.
  9. Transfer the risotto to a serving bowl and top with the remaining bacon.
  10. Serve and enjoy!