My pumpkin obsession is in full force now that October has rolled around. You saw it in my Paleo Pumpkin Chili and again in my Paleo Pumpkin Spice Latte. Now, you’ll find it hidden in one of my most delicious recipes yet, Cheesy Cauliflower Risotto. I love that you can add a variety of different savory toppings to give the dish a depth of flavor. I think this would be amazing at the Thanksgiving table or on your toddler’s plate with some grass-fed hot dogs.
This dish is also great reheated and will last in the fridge for up to 4 days in an air tight container. To reheat, mix three tablespoons of bone broth with the grits over a medium heat for approximately 10 minutes or until warm.
Note: This was made with pre-riced, fresh cauliflower and the outcome may vary if you used frozen.
Looking for more comforting AIP recipes?
1 tbsp of ghee or coconut butter
1 tbsp of fresh garlic
2 tbsp nutritional yeast (optional)
1/8 tsp of Himalayan salt
4.5 cups cauliflower rice
1/2 cup of pumpkin puree
1.5 cups full fat coconut milk
1/4 cup collagen peptides to thicken (you can also use two tablespoons of arrowroot starch here)
Chopped grass-fed hot dog
Melt ghee or coconut oil on medium heat
Once melted, add garlic
Sauté for 1 minute stirring regularly
Reduce heat to medium low
Add 4.5 cups of cauliflower rice and stir intermittently for approximately 3 minutes
Add coconut milk, pumpkin, salt and collagen peptides (or arrowroot flower), stir to combine
Increase heat to medium-high and bring to a boil for 3 minutes
Reduce to medium low heat and let simmer for 20 minutes or until cauliflower rice is at a desired consistency (I prefer mine al dente)