Cauliflower Carbonara Skillet Under 10 Carbs



  • 2.5 cups of frozen riced cauliflower
  • 8 slices bacon
  • 6 minced garlic cloves
  • 1 tbsp dried Italian Herb seasoning
  • 1/2 tsp salt
  • 1/2 cup cashew cream ( 1/4 heavy cream + 1/4 cup grated parmesan)
  • 2 egg yolks


  • Heat a large skillet on medium heat.
  • Use a sharp knife or kitchen shears to cut bacon int 1/2 inch pieces.
  • When the skillet is hot, add the bacon to the skillet.
  • Cook, stirring occasionally until the bacon is mostly crispy, about 6 minutes.
  • Add the minced garlic.
  • Stir well until the garlic begins to brown.
  • Add in the cauliflower rice, salt and dried herbs.
  • Stir well until rice is thawed out and any liquid it released evaporated.
  • Add in the cashew creamer (heavy cream).
  • When it begins to simmer stir until thickened, well combined and creamy. Serve while hot.
  • Top each serving with a fresh egg yolk and mix in. The hot cauliflower risotto with cook the raw yolk.
  • The result is a delicious, creamy dish that everyone will love.
  • No fuss, no grains, no dairy. Garnish with fresh herbs. I love basil on it!