Equipment
Ingredients
- 1 head cauliflower cored and separated into florets
- 2 tablespoons ghee (or unsalted butter or coconut oil)
- 2 tablespoons onion diced
- 1 clove garlic minced
- Salt and pepper to taste
- 4 ounces mascarpone cheese (or cream cheese)
- 1/5 cup Kettle and Fire Chicken Broth
- 1/4 cup freshly grated Parmesan cheese
- 2 cups pre-cooked shrimp (or cooked crab, lobster, etc)
Instructions
- To make the Cauliflower “Rice,” place the cauliflower pieces into a food processor grind the fresh cauliflower until it is rice size and set aside. Sauté the onion and garlic in the oil in a frying pan. Add “rice”, salt & pepper, mascarpone, and broth. Cook until it starts to reduce approximately 8 minutes, add Parmesan cheese and lobster; stir. Serve.
- Substitutions: I like to mix it up and use different vegetables, or add meat like shrimp or chicken. Just keep all the basics the same, try making it with asparagus or mushrooms!
Nutrition
Calories: 332.9 | Fat: 22.2g | Protein: 24.4g | Carbohydrates: 8g | Fiber: 3.1g | P:E Ratio: 0.9