Melt butter in a large saute pan over medium heat. Add the pancetta, onion, garlic and rosemary, and saute until onion turns translucent, about 8 minutes, stirring often (do not brown).
Deglaze the pan with wine and simmer until nearly evaporated, then add the cauliflower rice and broth. Stir to coat, then cover the pan and simmer until cauliflower is tender but not mushy, about 5 minutes.
To finish, add the cream, Parmesan, parsley and vanilla. Season with salt and pepper and serve immediately.
*Riced cauliflower can be found in bags in the produce aisle or frozen food aisle of the grocery store. To rice cauliflower yourself, break a head of cauliflower into small florets, then pulse in a food processor until rice-sized bits form.
If desired, you may substitute Madagascar Bourbon Pure Vanilla Extract with Madagascar Bourbon Pure Vanilla Bean Paste.
Melt butter in a large saute pan over medium heat. Add the pancetta, onion, garlic and rosemary, and saute until onion turns translucent, about 8 minutes, stirring often (do not brown).
Deglaze the pan with wine and simmer until nearly evaporated, then add the cauliflower rice and broth. Stir to coat, then cover the pan and simmer until cauliflower is tender but not mushy, about 5 minutes.
To finish, add the cream, Parmesan, parsley and vanilla. Season with salt and pepper and serve immediately.
*Riced cauliflower can be found in bags in the produce aisle or frozen food aisle of the grocery store. To rice cauliflower yourself, break a head of cauliflower into small florets, then pulse in a food processor until rice-sized bits form.
If desired, you may substitute Madagascar Bourbon Pure Vanilla Extract with Madagascar Bourbon Pure Vanilla Bean Paste.
Madagascar Bourbon Pure Vanilla Extract
