Creamy Keto Cauliflower Risotto

Pulse 600 g cauliflower into rice-sized pieces; set aside.

Finely mince 75 g cipolla and 1000 g aglio; dice 200 g funghi.

Heat 46 g ghee over low heat; add cipolla and aglio, cook until soft and translucent without browning, about 5 minutes.