Cauliflower Risotto

cauliflower rice risotto in cast iron skillet

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.

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.

Yield 4 servings
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

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

  1. Melt the butter over medium heat. Add the shallot and cook for 3 minutes, stirring often.
  2. Stir in the garlic and cook for 30 seconds more.
  3. Add the cauliflower and cook over medium heat for 10 minutes, stirring often.
  4. 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.
  5. Stir in the parsley before serving.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount 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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