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Cauliflower Risotto with Burnt Butter & Macadamia Nuts

Irena Macri | Eat Drink Paleo
  • 30 minutes
  • Serves 2 to 3

INGREDIENTS

1/2

Garlic clove

2

Garlic cloves, large

3/4 cup

Super finely diced carrot

2 cups

Super finely diced cauliflower

1 cup

Super finely diced zucchini

1/2

White onion, medium

2 cups

Vegetable stock

1

Black pepper, Ground

1 pinch

Salt

1 tbsp

Tapioca or arrowroot flour mixed with

3 tbsp

Olive oil

10

Macadamia nuts

2 tbsp

Butter

1 tbsp

Butter or ghee

1/2 cup

Parmesan cheese, grated

1/2 cup

White wine, dry