BLT risotto! Sometimes I’m pretty sure I’m a culinary genius. Now is one of those times. This was so, so good and I made a ton of it to eat throughout the week. It works really well as a side dish or you can grill up some chicken or steak, slice it and serve overtop of this.
I love me some risotto and the cauliflower works really well in place of rice.

Paleo Bacon Arugula and Tomato Risotto
I love me some risotto and the cauliflower works really well in place of rice.
Ingredients
- 1 medium head of cauliflower
- 1.5 cups cherry tomatoes halved
- 2 tbsp butter
- 1/2 cup bone broth recipe here or you can purchase it here
- large handful of arugula
- 1 garlic clove minced
- salt and pepper to taste
Instructions
- Rice the cauliflower using a hand grater or using a food processor. Food processor is much easier for this, here’s the one I use.
- Melt the butter over medium to medium-high heat.
- Add the cauliflower and the bone broth.
- Once it absorbs the broth and begins to soften, add the tomatoes.
- Cook thoroughly until the cauliflower is completely soft and cooked through.
- Add the garlic and arugula.
- Cook until the garlic is sweet and the arugula has wilted a bit.
Nutrition
Serving: 1gCalories: 204kcalCarbohydrates: 19gProtein: 8gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 222mgPotassium: 1103mgFiber: 6gSugar: 8gVitamin A: 900IUVitamin C: 164.5mgCalcium: 76mgIron: 2mg
Tried this recipe?Let us know how it was!
3 Comments
What kind of bacon was used in this one?
Look for uncured bacon without nitrates and nitrites.
This looks just like risotto! Amazing what you can do with a head of cauliflower!