Cheesy Sour Cream and Chive Cauliflower “Risotto”

Sorry that I have been gone for a while. Life has been moving steadily. In the past few months, I temporarily moved to Kansas, lived in an RV and quite impressively used an air fryer to do all my “at trailer meals” for 4 months. It was an adventure. Some of it fun. Some of blah. I graduated in May with a B.S. in Biological Anthropology and a minor in American Ethnic Studies. I took the GRE in Kansas in hopes of persuing a Masters degree. Guess what! Everything worked out.

I am now back home in Upstate New York working toward a Masters in Childhood Education. More importantly, I can cooking in a real kitchen. It’s not enough for me to write recipes of what I cook on scratch paper so I am looking forward to getting back to recipe writing and food blogging as a hobby. I hope to add to these recipes regularly.

Now on to one of my favorite sides.

My husband and I have eaten a lot of cauliflower since starting keto. To be honest, I didn’t really like it too much. My mash cauliflower was always lumpy and no matter what I added, it just tasted too much like cauliflower.

I only learned to love cauliflower when I gave up on the idea that cauliflower could taste like mash potatoes.  IT JUST CAN’T. When I gave up on trying to mash cauliflower into submission. I created cauliflower recipe that I really love. Cheesy Sour Cream and Chive Cauliflower “Risotto”.


Cheesy Sour Cream and Chive Cauliflower “Risotto”



Cheesy Sour Cream and Chive Cauliflower “Risotto” Recipe


12 oz bag Frozen riced cauliflower

1/3 cup sour cream

1/2 cup heavy whipping cream

1 tsp garlic powder (I use this!)

1/2 cup grated Parmesan cheese

1 tsp chicken base or 1 bullion cube (I use this!)

1 tbsp dried chives (I use this!)

1 pinch of salt (optional)


Defrost a bag of cauliflower in microwave (or follow instruction on package). Heat non-stick pan to medium low. Add riced cauliflower to hot pan. After excess liquid has evaporated from rice, add heavy whipping cream, sour cream, chicken base, garlic powder and mix. Add grated Parmesan cheese. Mix until the cheese is completely incorporated and melted.  Cook until the mixture has thickened to the consistency of grits. (yep, I am from the south) Mix in chives.  Salt to taste. Enjoy!


It is even better with bacon.

Cheesy Sour Cream and Chive Cauliflower “Risotto” With Crispy Bacon.


From My Fitness Pal Calculator:

Nutrition information per 4 servings: Calories 235, Fat 20g  Carbohydrate 5g net, Protein 9g


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