Ingredients: |
Ingredients: Extra-virgin olive oil (EVOO)
1 bag of frozen or fresh cauliflower, riced OR
2 bags of miracle noodles/shirataki noodles(rice version)
⅓ c. unsalted butter
4 oz. cream cheese (cut into cubes or smaller pieces)
1 c. half and half
˝ - 1 c. parmesan cheese, grated
˝ tsp. oregano
˝ tsp. salt
˝ tsp. freshly ground black pepper
2 cloves pressed garlic
Optional add-ins:
Mushrooms
Spinach
Chicken
Shrimp
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Directions: |
Directions:Cauliflower rice: sauté in frying pan with garlic, salt, pepper, and extra virgin olive oil.
Miracle noodles/shirataki noodles (I like the rice version best for this recipe): drain in strainer.
Add to dry frying pan.
When water cooked off, add olive oil, salt, pepper, garlic to flavor.
Sauté for about 3 minutes to blend ingredients.
Melt butter in pan over medium heat.
Add garlic, sauté until fragrant.
Add cream cheese, whisk consistently until melted.
Add half and half, whisk until smooth.
Gradually add parmesan cheese, whisk until smooth.
Add salt, pepper, oregano.
Simmer for about 1 minute to blend all flavors.
Do not let boil.
Add your desired cauliflower rice or shiitake mushroom noodles and added ingredients of choice.
Stir until well blended.
Remove from heat.
Additional options:
- Mushrooms - sauté with EVOO, salt, pepper, and garlic powder.
- Spinach - sauté with EVOO, salt, pepper, garlic .
- Chicken - cook as desired (pan fry, grill, bake) with favorite seasonings (garlic or Italian season). Cut chicken into bite size pieces, sauté in pan with EVOO, salt, pepper, garlic.
- Shrimp - de-thaw if frozen, remove tails. Add whole to frying pan, sauté with EVOO, salt, pepper, garlic powder. |
This recipe for Cauliflower Rice Risotto is from