Cauliflower Carbonara Skillet Under 10 Carbs

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INGREDIENTS

2.5 cups of frozen riced cauliflower
8 slices bacon
6 minced garlic cloves
1 tbsp. dried Italian Herb seasoning
1/2 tsp. salt
1/2 cup cashew cream ( 1/4 heavy cream + 1/4 cup grated parmesan)
2 egg yolks

Instructions:

  1. Heat a large skillet on medium heat.
  2. Use a sharp knife or kitchen shears to cut bacon int 1/2 inch pieces.
  3. When the skillet is hot, add the bacon to the skillet.
  4. Cook, stirring occasionally until the bacon is mostly crispy, about
    6 minutes.
  5. Add the minced garlic.
  6. Stir well until the garlic begins to brown.
  7. Add in the cauliflower rice, salt and dried herbs.
  8. Stir well until rice is thawed out and any liquid it released evaporated.
  9. Add in the cashew creamer (heavy cream).
  10. When it begins to simmer stir until thickened, well combined and
    creamy. Serve while hot.
  11. Top each serving with a fresh egg yolk and mix in. The hot cauliflower
    risotto with cook the raw yolk.
  12. The result is a delicious, creamy dish that everyone will love.
  13. No fuss, no grains, no dairy. Garnish with fresh herbs. I love basil on it!