Print
Paleo AIP Cauliflower Risotto (Dairy-Free, Grain-Free)
This creamy Paleo AIP Cauliflower Risotto is Dairy-Free, Grain-Free, and Autoimmune Protocol compliant with lower carb and coconut-free options!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Ingredients
- 1 tablespoon tallow
- 1 large shallot, minced
- 2 cloves garlic, minced
- 1 large head cauliflower, grated or pulsed in the food processor
- 1 large plantain, grated (for low-carb, sub 1 cup more grated cauliflower)
- 1 13.5 oz BPA-free can coconut milk (for coconut-free, sub 1 ⅔ cup homemade tigernut milk - see recipe in NOTES*)
- ½ cup bone broth
- 1 ½ Tbsp arrowroot starch
- 1 tsp sea salt, or to taste
- Fresh herbs of your choice, minced
- ½ cup Pork Panko or crushed pork rinds (optional)
Instructions
-
Add tallow to a large pot over medium heat. When hot, add the shallot. Cook for 5 minutes or until tender and light golden brown.
-
Stir in the garlic, cauliflower, and plantain. Cook and stir for 1 minute.
-
Stir in the coconut milk, and bring to a simmer. Cook for 6 minutes or until cauliflower is tender
-
In a small bowl, whisk together the bone broth and arrowroot starch. Quickly and thoroughly stir this into the simmering pot.
-
Stir in salt and herbs, and simmer until mixture is thickened and creamy, about 4 minutes.
-
Serve topped with more fresh herbs and optional Pork Panko.