Cauliflower + Pancetta Risott’no

Paleo | Whole30 | Gluten-Free | Dairy-Free | Nut-Free

My husband makes a mean traditional risotto—complete with all that signature butter and cheese. It’s one of his specialties, and also one of my favorite dishes. Unfortunately, it leaves me in a major food coma, so we don’t indulge in it too often. Instead, I came up with this grain- and dairy-free version, so I can indulge that craving without feeling weighed down.

Serves 4 to 6

• 10 cups cauliflower florets (about 2½ small heads)
• 3 garlic cloves, quartered
• 3 tablespoons unsalted butter or ghee (see Note)
• 3½ teaspoons salt, plus more to taste
• 12 ounces asparagus, chopped (about 1 cup)
• 3 tablespoons plus 1 teaspoon avocado oil or extra-virgin olive oil
• ½ pound pancetta, diced
• 1 medium sweet onion, diced (about 1 cup)
• 8 ounces sliced cremini mushrooms
• 1 teaspoon fresh lemon juice
• 1 teaspoon freshly ground black pepper
• 1 teaspoon chopped fresh thyme

Fill a medium stockpot with 3 inches of water. Set a steamer basket above the water and bring the water to a boil. Add 6 cups of the cauliflower florets and the garlic to the basket. Cover the pot and steam until the florets are tender but not soggy, about 7 minutes. Set the cauliflower and garlic aside to cool for 10 minutes. Do not drain the water from the stockpot. Place the remaining 4 cups cauliflower florets in a food processor and pulse until broken down to a rice-like consistency. Set aside.

Transfer the cooled cauliflower florets and garlic to a blender. Add the butter and ½ teaspoon of the salt and blend on high until smooth, about 30 seconds. Set aside.

Put the asparagus in the steamer basket and steam until tender, 3 to 4 minutes. Remove from the steamer basket and set aside.

In a large Dutch oven over medium heat, heat 1 teaspoon of the avocado oil. Add the pancetta, onion, and 1 teaspoon of the salt and cook, stirring frequently, until the onion is lightly browned and the pancetta is lightly crisped, 10 to 12 minutes. Remove from the heat and transfer to a large bowl.

In a large skillet over medium heat, heat 2 tablespoons of the oil. Add the mushrooms and ½ teaspoon of the salt. Cook, stirring frequently, until the mushrooms are tender and cooked through, 6 to 8 minutes. Use a slotted spoon to transfer the mushrooms to the bowl with the pancetta and onion.

In the Dutch oven over medium heat, heat the remaining 1 tablespoon oil. Add the cauliflower rice and remaining 1 teaspoon salt. Toss to coat. Cook, stirring, until the cauliflower rice is tender, 5 to 6 minutes. Add the cauliflower-garlic puree, asparagus, pancetta, onion, and mushrooms and stir to combine. Season with the lemon juice, pepper, and thyme. Stir to combine. Taste and season with salt.

Note If you’re doing a Whole30, make sure to use ghee instead of butter.