Cheesy Cauliflower Risotto with Caramelized Leeks is going to be your new favorite vegetable side dish! It's super satisfying, tasty, easy to make, and low carb and keto.
2lbriced cauliflower(from 1 medium-large cauliflower, see notes)
½cupvegetable broth(or chicken broth or water, see notes)
2cupsshredded cheddar cheese
1tablespoonlime or lemon juice(from ½ lime or lemon)
½teaspoonsalt(or more, to taste)
black pepperto taste
optional garnish, such as diced scallion or cilantro leaves
Instructions
Thinly slice the leeks and thoroughly clean them. Dry them well, in a salad spinner, if you have one.
In a large 12-inch skillet, heat the olive oil over low-medium heat and add the sliced leeks. Saute for 10-15 minutes, or until the leeks are nicely caramelized and reduced in size by about half, stirring often. (Rice the cauliflower during this time if you are starting with a whole head of cauliflower).
Add the riced cauliflower and ½ cup vegetable broth, and stir well. Cook over medium heat for 10 minutes, stirring frequently.
Add the shredded cheese, lime or lemon juice, and season with salt and pepper. Stir well, then cover. Cook for another 5-10 minutes until the cauliflower is cooked to your liking, stirring every few minutes. Serve warm, with additional freshly ground black pepper and scallions or cilantro for garnish.
Notes
I recommend rinsing the sliced leek in a large bowl to make sure you get all the dirt out, then drying the sliced leek thoroughly using a salad spinner. Drying the leeks thoroughly ensures they get caramelized nicely instead of just steaming in the residual water.
If you are starting with a whole cauliflower head, cut it into quarters and "rice" it by grating it on a large grater. Do this while the leeks are caramelizing so you can save some prep time (but don't forget to stir the leeks so they don't burn!).
Vegetable broth or chicken broth give this recipe even more flavor, but I have made it with water before too and it's still really good!