Creamy Cauliflower Risotto with Bacon and Herbs

Cut cauliflower into florets and pulse in food processor until it reaches the texture of rice grains. You want small, even pieces — not mushy.

Dice the yellow onion finely. Mince the garlic cloves.

In a large cast iron skillet over medium heat, cook bacon strips until crispy, about 8-10 minutes total, turning every 2-3 minutes until internal temperature reaches 145°F (63°C). Transfer to a paper towel-lined plate and crumble when cooled. Reserve 2 tablespoons of bacon fat in the skillet.

Add diced onion to the bacon fat in the skillet over medium heat. Sauté until softened and translucent, about 5 minutes.

Add minced garlic and cook for 30 seconds until fragrant.

Add cauliflower rice to the skillet, spreading it in an even layer. Cook undisturbed for 3-4 minutes to lightly brown the bottom, then stir and cook another 3 minutes. The cauliflower should be tender but not mushy.

Reduce heat to low. Add butter and stir until melted and coating the cauliflower.

Pour in heavy cream and add mozzarella. Stir constantly until the cheese melts and the sauce is silky. Season with salt and black pepper. Simmer gently for 2-3 minutes until thickened.

Fold in half the crumbled bacon and half the parsley.

Serve immediately, topped with remaining bacon, fresh parsley, and chives. The risotto should be creamy, rich, and deeply satisfying.