Paleo risotto recipe

Ingredients:
1 head of cauliflower, chopped
1 cup full-fat coconut milk
3 tablespoons ghee (or Kerrygold butter)
1 medium onion, chopped
1 pound of sugar- and nitrate-free prosciutto ham, chopped
Pink Himalayan sea salt
Fresh ground organic black pepper

Directions:
Heat a (preferably cast-iron) pan and add all but 1 tablespoon of ghee or butter.
Once heated, add onions. Cook for about 10 minutes until golden and caramelizing. You can go up to 30 minutes for a sweeter taste – this part is all about the chef’s preference.
Once done, add ham and cook for 3 minutes.
Turn off the burner and place a lid on the pan.
While the onions are cooking, break apart cauliflower and boil until fork ready.
Strain the cauliflower, then use a hand masher to get it to semi-lumpy.
Once done, add remaining ghee or butter. Also slowly add your coconut milk. Add 1/4 cup or less at a time until you reach your desired consistency. The right amount can vary, so go slowly as not to water it down. You want a rich, creamy texture.
Once this is done, throw it into the onion-and-ham pan and turn the heat back up! Add all remaining ingredients and heat for about 3 minutes.