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.

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Looking for more comforting AIP recipes?

Apple Rosemary Breakfast Sausage

Easy AIP Chicken Stirfry

Thai Chicken Coconut Lime Soup

Ingredients:

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)

Optional Toppings:

Sautéed kale

Chopped bacon

Over-easy egg

Chopped grass-fed hot dog

Caramelized onion

Method:

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)