When developing new recipes, I love to go through my own recipe index and take a look at which categories are sort of… lacking.  This time around, I noticed that while I seem to have lots & lots of healthy breakfasts and main dishes, I could use a little help on my “sides”.  Enter this Cauliflower “Risotto”!
 

 
Side dishes are something that can really jazz up any meal.  That means that the few extra minutes it takes to transform a bag of frozen cauliflower rice into something with layers of flavor is well worth the time.
 
You can serve this hot along side your favorite protein for dinner (think cast iron steaks, broiled salmon, grilled chicken, slow cooked lamb…)  Then scoop the rest into lunch containers and top with sliced, leftover meat.  It makes the perfect “leftover bowl” and tastes even better the next day!
 
 
The best part is that an impressive side does not have to be tricky, with way too much time spent over the stove.  This dish is a delicious Paleo copycat of the traditional risotto, that’s creamy, savory, and full of flavor~ yet it’s SO simple to create!
 
And speaking of flavor… this sweet/savory combo with bacon & herbs?!  You must try this easy side dish!  What protein would you serve it with?
 
 

 

Print Recipe

Butternut Squash Cauliflower “Risotto”

Servings: 4
Calories: 113kcal

Ingredients

  • 12 oz (2-3 cups) butternut squash, cut into small cubes
  • 1 tbsp olive oil or ghee
  • 3 cloves garlic minced
  • 1/4 tsp dried parsley
  • 1/4 tsp thyme
  • 1/4 tsp rosemary*
  • 1 tbsp coconut flour
  • 12 oz riced cauliflower
  • 1/2 cup chicken broth
  • 1/4 cup coconut milk
  • handful fresh parsley or arugula, chopped (optional garnish)
  • 2 slices fully cooked bacon, chopped (optional garnish)
  • pinch salt & pepper to taste

Instructions

  • In a sauce pan over medium heat, cook the butternut squash in olive oil or ghee (stirring frequently) until slightly softened, about 3 to 5 minutes.
  • Add the garlic, spices, flour, and cauliflower, and toss to coat.
  • Stir in the chicken broth & coconut milk and reduce the heat to medium-low.  Cook until tender (about 10 minutes*), stirring occasionally to keep it from browning.
  • Mix in the bacon & fresh herbs- which are optional, but tasty additions!  Season with salt & pepper to taste.
  • Serve hot & enjoy!

Notes

  • Feel free to substitute 3/4 tsp of an Italian Seasoning blend if you don’t have each of the individual dried herbs on hand.
  • In place of the coconut flour, you could substitute any dry flour (this just helps thicken).  If you tolerate dairy, try substituting 1/4 cup of parmesan cheese!
  • If you are using frozen cauliflower rice, the cooking time may take up to 5 minutes longer for the cauliflower rice to fully soften.  Test it as you go!

Nutrition

Calories: 113kcal | Carbohydrates: 16g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Sodium: 151mg | Fiber: 4g | Sugar: 4g | Iron: 1mg
Filed   side dishes, Whole 30