b'Cauliflower & Cranberry RisottoMeet a delicious low-carb stand-in for mashed potatoes!CAULIFLOWER & CRANBERRY RISOTTO tsp. Fresh Thyme fine sea salt a boil; reduce heat. prep : 10 minutescook : 20 minutesserves : 8tsp. Fresh Thyme organic ground black pepper Simmer, uncovered, for INGREDIENTS 2 Tbsp. chopped Italian parsley 15to20minutes or until 6 strips Fresh Thyme smoked uncuredINSTRUCTIONS liquid is absorbed.bacon,chopped 1. Place bacon in a large nonstick skillet. Cook over3. Add cranberries; stircup pecan pieces, chopped medium heat for 5 minutes or until almost crisp,in Parmesan cheese, salt, 2 (12 oz.) pkg. Fresh Thyme frozen organic ricedstirring occasionally. Add pecans; cook and stirpepper, and parsley. Cook cauliflower, thawed 2minutes or until pecans are toasted. Using a slotteduntil heated through. Transfer tocup yellow onion, finely chopped spoon, transfer bacon-pecan mixture to a bowl. a serving bowl and top with bacon-1 cups Fresh Thyme organic vegetable broth 2. Add riced cauliflower and onion to baconpecan mixture. Serve immediately. cup Fresh Thyme heavy whipping cream drippings in skillet. Cook over medium heatEach serving contains: 191 calories, 14 g fat, 6 g saturated fat, 0 g trans fat, 31 mg cholesterol, 428 mg sodium,cup whole fresh or frozen cranberries 3minutes or just until browned, stirring often.10gcarbohydrates, 2 g fiber, 7 g sugar, 6 g protein. Dailycup grated Parmesan cheese Stir in vegetable broth and cream. Bring tovalues: 8% vitamin A, 38% vitamin C, 11% calcium, 3%iron.freshthyme.com | November/December 201941038-043 Side Delights_10.15.indd 41 10/15/19 10:30 AM'