Ad Blocker Detected
Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker.
Prep Time: 10 minutes
cook time: 7 minutes
yield: 4 servings
1 medium head cauliflower, cored and separated into florets
2 tablespoons ghee, unsalted butter, or coconut oil
2 tablespoons diced onions
1 clove garlic, finely chopped
4 ounces mascarpone or cream cheese Fine sea salt and ground black pepper
½ cup chicken bone broth, homemade or store-bought
¼ cup grated Parmesan cheese
2 cups cooked whole shrimp or cooked crab or langostino pieces
To make the “rice,” place the cauliflower florets in a food processor and pulse until the cauliflower is rice-sized; set aside.
Heat the ghee in a cast-iron skillet over medium heat. When hot, add the onions and garlic and sauté for 2 minutes, stirring often. Add the cauliflower rice and mascarpone and season with a couple of pinches each of salt and pepper. Whisk and cook the mixture until the mascarpone is soft, about 1 minute.
Add the broth slowly, while whisking. Cook for 4 minutes or until the “rice” is soft.
Add the Parmesan cheese and cooked shrimp and stir to combine; cook for a minute or two to heat through, then season to taste with salt and pepper, if needed, and serve.
Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a lightly greased skillet over medium heat until warmed through.