Instructions

Heat the pot, add a little olive oil, and gently cook cauliflower rice for 1 minute
Add half the cream and cook until most of the cream is absorbed
Add remaining cream and parmesan, and cook until you have a risotto consistency
Take the pot off the heat and add butter, gently stirring in
Add baby spinach, gently stirring in
Season with sea salt, extra virgin olive oil and serve

This is a recipe by

Nic Robertson