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Creamy Bacon & Shroom Cauli-Risotto

Serves approximately 5


2- 10 oz bags frozen cauliflower rice

4 pieces cooked bacon

5 baby portabello mushrooms

2 cloves fresh garlic, minced

1/2 yellow onion, minced

1/4 cup heavy whipping cream

4 tablespoons butter

2 tablespoons grated Parmesan cheese

1 teaspoon pink Himalayan salt

1/2 teaspoon black pepper


Preheat oven to 350 degrees Fahrenheit.

Add the butter to a medium size sautee pan and melt over medium heat. Add in the mushrooms, onion and garlic and cook down for five minutes.

Break up the frozen cauliflower rice in the bags (keeping it frozen) so it's broken apart as best as possible. Add it to the pan, and continue to cook over medium heat for an additional five minutes. Add in the cooked bacon, heavy whipping cream, salt, pepper, and parmesan cheese. Mix well. Transfer to an oven safe baking dish (grease beforehand) and bake for 20 minutes. Stir and enjoy.

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