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.
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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.
Recreating risotto was so easy with cauliflower rice! This dish is creamy, thick, risotto-like perfection!
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
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.
Pam says
I made this twice and absolutely love it! I used Cauliflower Rice found in the vegetable section at the market. It’s my go to veggie.
Katy says
I used fresh cauli and mine came out kind of mushy. Doesn’t look like yours, hmm not sure where I went wrong.
Karly Campbell says
If it was overcooked it may have been too soft/mushy. If you try again, use a lower heat or cook a bit less time. 🙂
Pam says
You shoukd try the already non frozen cauliflower rice found in the vegetable section in the market. Never gets mushy.
Bryce says
I was hesitant to try this recipe because I couldn’t believe a cauliflower risotto could be as good as a classic risotto, but it was. It was amazingly delicious. I will be making this again and again.
Karly Campbell says
I’m so glad you gave it a try! Thanks for the review!
Kelly says
I really like this recipe, have made it a couple of times. It’s easy and tastes amazing!
Karly Campbell says
Love to hear that!
Bunnie says
Just made this and it was delicious.
I used a bag of frozen cauliflower rice and it didn’t get watery at all.
Also used 2% milk and it was fabulous.
Karly Campbell says
I’m so glad you enjoyed the recipe! Thanks for sharing!
Deb Woodcroft says
This has become a “go to” low-carb side dish for our family — even carb lovers gobble it up and ask for the recipe.
I use frozen cauliflower rice, and add 1/2 cup white wine, 1/2 tsp paprika, and 1/2 tsp tarragon to listed ingredients. Mmmmm!
Karly Campbell says
Thanks for sharing, Deb!
SingSongMama says
Great tasting side dish! A big hit at my house and I used frozen riced Cauliflower. Defrosted it in my fridge overnight, squeezed excess moisture out with a dish towel and followed recipe exactly. It was perfect!
Karly Campbell says
Thanks for sharing! So glad you enjoyed it!
Michael Kristoff says
16 oz cauliflower in weight or volume. I’m assuming weight, but just checking.
Karly Campbell says
Yes, weight.
Denney says
I don’t rate a lot of recipes, but I have to give Karly a shout out for this one! I’ve tried to get my adult son (who is also keto) to try various cauliflower recipes with no success. HOWEVER, I finally succeeded thanks to you and best part, he even liked it. Making it again this weekend with roast chicken, made it last with seared scallops, and let me tell you, it was great. Thanks so much for your simple, inexpensive and tasty recipes.
Karly Campbell says
I’m so glad you found him a cauliflower recipe that he likes! Thanks for sharing, Denney!
Patrick says
Used frozen in a pinch, and it still turned out great. After heating as directed, I strained the “rice” through cheesecloth to remove the excess liquid, and then I followed the recipe. Family loves this recipe, and loved it with the frozen.
Karly Campbell says
So glad to hear it worked out with frozen! Thanks for sharing!
Lois Luckovich says
I love cauliflower and love risotto so this is on my must try list
Kimberly says
Did you use a whole shallot bulb or just 1 clove? I want to use freeze dried. About how much should I use? Thanks!
Karly Campbell says
We used a whole shallot. I’m not sure how that translates to freeze dried.
Jennifer Kerr Hoskins says
If using frozen cauliflower, do you thaw it first?
Karly Campbell says
I don’t recommend using frozen cauliflower in this recipe.
Casey Cei says
Other people in the comments have said they thawed it or cooked it per the package directions. I plan to make this and cook the frozen cauliflower at the lowest time in the microwave, then squeeze as much moisture out of it as I can.
Jennifer says
This was surprisingly good!!!
Karly Campbell says
So glad you enjoyed it!