Paleo Cauliflower "Risotto"

I love love LOVE risotto. It is one of my favorite things ever, and it is SUPER carb-heavy.  Which makes it amazing of course.  So I made it my mission to find SOME way to may it Paleo-friendly! Obviously, this isn't REAL risotto, since technically "risotto" is named for the style of stirring arborio rice and chicken stock for a ridiculously long time on the stove until it becomes creamy and al dente.  BUT I managed to find a way to make it taste and feel as if it was actually real risotto.  Cauliflower to the rescue again!  All I had to do was figure out a way to make it creamy (coconut milk of course!), and I had it made.  This clearly will not be the same as the real thing (how could you replicate that joyous food?), but it is really fast and easy to make, and much healthier than the real thing.  Here is what I did:

Paleo Cauliflower "Risotto"
(serves 2-3)

• 1/4 onion, chopped
• 1 clove garlic, minced
• 1 T olive oil
• 1/2 head cauliflower, grated
• 1/4 c chicken stock/broth
• 1/2 can coconut milk
• salt & pepper to taste

Preparation
Heat a large skillet over medium-high.  Add the olive oil and once it is hot, toss in the onion and garlic.  Saute it around until the onions are translucent, about 5 minutes.  Add the cauliflower and stir it around for just about 2 minutes, until it starts to cook (you don't want it to get mushy!).  Pour in the chicken broth until it is absorbed, then add the coconut milk.  Season with salt and pepper and stir it all around until incorporated.  Allow it to bubble for a few minutes so that it thickens up, then turn the heat back down to low until you are ready to serve!

This is a great basic recipe, and something I love about risotto is that you can always add extras!  Stir in veggies like peas, asparagus, or squash, or add some Parmesan cheese if you eat dairy.  Or, eat it plain as a side to another meal (as we did).  The sky is the limit!  I hope you enjoy this Paleo version of a favorite as much as we did!