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.
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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 Serving: Calories: 299Total Fat: 25gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 71mgSodium: 717mgCarbohydrates: 7gNet Carbohydrates: 4gFiber: 3gSugar: 2gSugar Alcohols: 0gProtein: 11g
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Fabulous. Rich and creamy!
Is this able to be re-heated the next day? Or should I cut recipe in half if I need smaller amounts. So delicious, I’m adding it into my regular meal rotation!
Hi Ellie! You can reheat it the next day, though we find most cauliflower dishes are best the day they’re made. Cauliflower tends to get a bit stinky after it sits in the fridge. It still tastes good though!
I have used fresh and frozen cauliflower rice and it turns out great either way. This is one of our favorites!!!!
Thanks, Patti!
This was so delicious! I had a couple minor changes, but it still came out great for my first time! My cauliflower head must have been large, because it was about 4 cups once I riced it (twice your recipe), so I doubled everything. I’m pretty sure I’ve never seen a shallot (haha), so I used onion. BUT the diced onion I already had in the fridge was a “cajun blend” with chopped onion, garlic, celery, parsley, etc., and it worked beautifully. Also, I saw in an earlier comment that someone asked about mushrooms, and you suggested just adding them during the sauté, which I did. I just used fresh sliced mushrooms from the grocery store, and cut the slices a bit smaller.
We served it with seasoned grilled chicken, and the risotto was so yummy with every bite of chicken. Of course, my ridiculous 9 and 5 year olds complained that it wasn’t freakin’ spaghettios, but my husband, 14 year old, 2 year old, and I all loved it! I’m actually eating it now for lunch the next day!
Sounds like some delicious tweaks! So glad you guys enjoyed. I’ll get to work on a low carb spaghettios recipe…my own kids wouldn’t mind that. Hahaha! 🙂
Made this tonight. Easy prep and soo soo good!
Love to hear that! 🙂
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.
This was FANTASTIC! It will be part of my normal rotation!
So glad you enjoyed it, Heather!
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 dish is absolutely amazing! I double it every time I make it. I altered it slightly by adding a pint of sauteed portobello’s. I also don’t really measure my onions on my garlic. In my opinion there can never be too much garlic!
If I use frozen cauliflower I usually microwave it first and then put it in a bowl with paper towel to get as much liquid out as possible.
I use frozen, and for me the trick is to make sure you cook it until it’s tender (make sure all the crunch is gone, that way it tastes more like rice) and then put it in a large strainer and let all the liquid drain out. After all that, THEN add it to the pan with sautéed scallions and whatever other vegetables you are using. I do this because we have a deep freezer with lots of riced cauliflower and also its sometimes hard to find good fresh cauliflower where I live.
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!
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.
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! 🙂
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.
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.
Can you use half and half instead of heavy cream?
That should work fine.
Can you use almond milk or something other than cream or milk?
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 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 this be made using steamable cauliflower? And would you steam it first before adding, or just defrost it?
I prefer this with fresh cauliflower.