Prep Time15 minutes
Cook Time15 minutes
Servings4 as a side, 2 as a main dish
Microwave one bag of Riced Veggie Cauliflower for 5 minutes.
Pour contents of bag into a blender and add 1/2 cup water and 1/4 cup heavy cream.
Blend until smooth.
Warm olive oil in a medium saucepan over medium heat. Add the remaining bag of Riced Veggie Cauliflower and cook until tender, about 4-5 minutes.
Add the pureed cauliflower mixture to the saucepan and bring to a simmer.
Add parmesan, remaining 1/4 cup of cream, bacon and lemon zest, stirring to combine.
Cook for another minute, add lemon juice, almonds and salt and pepper to taste.
To serve, divide cauliflower risotto between four warm bowls, garnish with bacon, parsley, parmesan and a few more drops of olive oil.