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.


  • 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


  1. 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.
  2. Melt the butter over medium to medium high heat.
  3. Add the cauliflower and the bone broth.
  4. Once it absorbs the broth and begins to soften, add the tomatoes.
  5. Cook thoroughly until the cauliflower is completely soft and cooked through.
  6. Add the garlic and arugula.
  7. Cook until the garlic is sweet and the arugula has wilted a bit.



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