ON SALE: Two new eBooks! Visit the shop!
CAULIFLOWER RISOTTO comes out perfectly cream like a traditional risotto without all of the carbs. This makes a great side dish for just about any protein and it’s ready in about 20 minutes.
One of the things I love about living a low carb life is the challenge of recreating old favorites into healthy dishes.
Traditional risotto is tasty, for sure. It’s also full of carbs and not always the best option for those trying to lose or maintain their weight.
Plus, it’s a whole lot easier and less involved than the traditional version, which we think is a big win in our house!
How to make cauliflower rice risotto:
This recipe starts by sauteing shallots and garlic in butter. You could also use a finely minced onion, if you don’t have shallots on hand.
Next, add in your riced cauliflower.
For the riced cauliflower, you can either add cauliflower florets to a food processor and blitz until crumbled into rice-sized pieces, or you can chop it finely with a sharp knife.
Many grocery stores sell cauliflower rice in the fresh produce section. I do not recommend using frozen cauliflower rice for this recipe.
Once the cauliflower rice has softened a bit, add in some heavy cream and Parmesan and salt and pepper.
This all cooks together for about 5 minutes – the mixture will be thick, creamy, and ready to devour.
Want another tasty cauliflower rice recipe? These keto lettuce wraps are so dang good!
What to serve with cauliflower risotto:
This creamy cauliflower rice goes well with just about any protein. We especially like it served with my pork tenderloin, stuffed chicken breast, and baked chicken legs.
It also pairs well with these air fryer pork chops or baked cod.
Round out your meal with my green beans almondine or broccoli cheese casserole.
Cauliflower Risotto
Low carb, grain free, and full of flavor! This creamy Parmesan cauliflower risotto makes a great side dish and it's ready in no time.
Ingredients
- 3 tablespoons butter
- 1 shallot, minced
- 1 clove garlic, minced
- 16 ounces riced cauliflower, about 1 head
- ½ cup heavy cream
- 1 cup shredded Parmesan
- ½ teaspoon salt
- ½ teaspoon cracked pepper
- 2 tablespoons chopped parsley
Instructions
- Melt the butter over medium heat. Add the shallot and cook for 3 minutes, stirring often.
- Stir in the garlic and cook for 30 seconds more.
- Add the cauliflower and cook over medium heat for 10 minutes, stirring often.
- Add the cream, Parmesan, salt, and pepper and stir well. Cook over medium heat, stirring occasionally, until cauliflower is tender and mixture is thick and creamy, about 5 minutes.
- Stir in the parsley before serving.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 299 Total Fat: 25g Saturated Fat: 16g Trans Fat: 1g Unsaturated Fat: 8g Cholesterol: 71mg Sodium: 717mg Carbohydrates: 7g Net Carbohydrates: 4g Fiber: 3g Sugar: 2g Sugar Alcohols: 0g Protein: 11g
12 comments
Can this be made using steamable cauliflower? And would you steam it first before adding, or just defrost it?
I prefer this with fresh cauliflower.
Can you use half and half instead of heavy cream?
That should work fine.
Can I freeze this cauliflower risotto? I’m the only one eating cauliflower in my house hold.
I haven’t tried it, but I think it would freeze fine.
What is the serving size: I know it makes four servings, just wondering how to divide that up,
I just divided it into 4 equal servings.
Hi, I made this yesterday and it was absolutely delicious. My husband said that it was really good and he does not care for cauliflower. I will definitely make this again and again.
So glad it was husband approved! 🙂
How would you suggest adding mushrooms, more liquid and mushrooms or what? I’ve never made normal risotto.
I think you could just saute the mushrooms with the shallot. No need for extra liquid.