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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.
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Nutrition Information
Yield 4 Serving Size 1Amount Per ServingCalories 299Total Fat 25gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 8gCholesterol 71mgSodium 717mgCarbohydrates 7gNet Carbohydrates 4gFiber 3gSugar 2gProtein 11g
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26 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 some other type of milk be used because I can’t have heavy cream or half and half.
I’ve only made this as directed. If you use another type of milk, it won’t be as creamy so I’d probably use less.
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.
DELISH! Made this tonight using steamable cauliflower and didn’t have heavy cream so used a milk/corn starch mixture. I left it on low (covered) for an additional 10 minutes. It was amazing!! My son and husband couldn’t get enough! Thanks for the recipe.
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.
I am not a fan of cauliflower but this was AMAZING!! I’ll be making more often.
Yay! Love to hear that!
Made this tonight and it was fantastic! Frozen steamable cauliflower works just fine! I also didn’t have shallots or heavy cream so I substituted an onion and half and half and it was delicious. I also used 4 cloves of garlic because I love it so much. Mmmmm!
Why don’t you recommend using frozen riced cauliflower? Is it due to extra liquid? Thanks for your feedback!!
It just won’t have the same texture and it will have more liquid. 🙂
This was FANTASTIC! It will be part of my normal rotation!
So glad you enjoyed it, Heather!
Can I substitute light cream?
I’ve only made the recipe as directed, so I’m not sure how that will work. My guess is that it will be fine, but a bit runnier.
Made this tonight. Easy prep and soo soo good!
Love to hear that! 🙂