Crisp bacon and riced cauliflower transform into a rich, saffron-infused Milanese dish, as Salut Bonjour outlines a low-carb twist on traditional risotto.
- Cauliflower is grated or processed until it mimics the texture of rice grains before hitting the pan.
- A warm broth infused with saffron gives the vegetable base its classic Milanese color and aroma.
- Crispy bacon, heavy cream, and melted cheeses finish the dish just before it goes to the table.
The process starts by washing and trimming a head of cauliflower, then separating it into individual florets. These florets are grated or processed until they achieve a texture resembling rice grains, and the resulting mixture is set aside.
In a frying pan, bacon is cooked until it turns golden and crispy. Once done, the strips are transferred to an absorbent paper towel to drain excess fat.
A small saucepan brings chicken or vegetable broth together with saffron threads to a boil. The mixture is then removed from the heat source and left to infuse at room temperature.
In a large Dutch oven, butter and oil melt together over medium heat. Chopped onion, minced garlic, and fresh thyme go into the pot, seasoned with salt and pepper. The aromatics sweat for five minutes until the onions turn translucent.
The riced cauliflower joins the aromatics in the pot and gets a thorough stir. White wine deglazes the pan, reducing for two minutes before the saffron-infused broth is poured in.
The mixture simmers uncovered for 10 to 12 minutes with frequent stirring until the vegetables turn tender and the liquid is almost completely absorbed. Heavy cream and more butter are stirred in next until the consistency turns smooth and creamy.
Crispy bacon pieces are folded back into the creamy cauliflower mixture. The pot comes off the heat while grated cheeses and chopped parsley are stirred in until completely melted.
The seasoning is adjusted to taste before the dish is served hot.
