Cauliflower Risotto is a creamy, comforting dish that gives you all the satisfaction of traditional risotto without the heavy carbs. It’s perfect for anyone looking for a low-carb dinner that still feels rich and filling.
Why Make This Recipe
This recipe is great if you want something cozy but still healthy. Cauliflower replaces rice, making this dish lighter while keeping the creamy texture you love. It’s quick, easy, and perfect for weeknight dinners or meal prep.
How To Make Cauliflower Risotto
Ingredients:
- 1 medium cauliflower head, riced (about 4 cups)
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 8 oz mushrooms, sliced
- ½ cup chicken or vegetable broth
- ⅓ cup grated Parmesan cheese
- 2 tablespoons butter
- Fresh thyme (optional)
- Salt and pepper to taste
Directions:
- Cook the mushrooms: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add mushrooms and cook until browned and tender. Remove and set aside.
- Build the base: In the same skillet, add remaining olive oil. Cook onion for 3 minutes until soft, then add garlic for 30 seconds. Stir in the cauliflower rice and cook for 2–3 minutes.
- Make it creamy: Add broth and simmer 5–7 minutes until cauliflower is tender. Stir in butter, Parmesan, salt, pepper, and mushrooms. Remove from heat and let rest 2 minutes before serving.
Prep Time And Nutrition Facts
This recipe takes about 15 minutes to prepare and 20 minutes to cook, making a total of 35 minutes. It serves 4 people, and each serving has about 215 calories, with low carbs and healthy fats.
How To Serve Cauliflower Risotto
Serve warm in shallow bowls with extra Parmesan on top. It pairs well with grilled chicken, fish, or a simple green salad. You can also enjoy it on its own as a light dinner.
How To Store Cauliflower Risotto
Let it cool completely, then store in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stove or in the microwave with a splash of broth.
Tips To Make Cauliflower Risotto
- Don’t overprocess the cauliflower or it will turn mushy.
- Brown the mushrooms well for more flavor.
- Add broth gradually to keep the texture creamy, not watery.
- Let it rest for a couple of minutes before serving to thicken naturally.
Health And Benefits Of This Recipe
This recipe is low in carbs and rich in fiber, making it great for weight loss and blood sugar control. Cauliflower provides vitamins C and K, while olive oil and Parmesan add healthy fats and flavor.
Variation (If Any)
- Add spinach or kale for extra nutrients
- Use nutritional yeast instead of Parmesan for dairy-free
- Add cooked chicken or shrimp for extra protein
FAQs
- Is cauliflower risotto keto-friendly? Yes, it’s low in carbs and fits well into keto meals.
- Can I freeze cauliflower risotto? Freezing is not recommended because the texture can change.
- Can I make this vegan? Yes, use olive oil instead of butter and nutritional yeast instead of cheese.
- Why is my risotto watery? Too much broth or overcooking can cause this. Add liquid gradually.
- Can I use frozen cauliflower rice? Yes, just thaw and drain it well before cooking.
- What protein goes best with this? Chicken, salmon, shrimp, or tofu work very well.
- Can I make this ahead of time? Yes, it stores well in the fridge and reheats nicely.
Cauliflower Risotto
Ingredients
Method
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add mushrooms and cook until browned and tender. Remove and set aside.
- In the same skillet, add remaining olive oil. Cook onion for 3 minutes until soft, then add garlic for 30 seconds. Stir in the cauliflower rice and cook for 2–3 minutes.
- Add broth and simmer for 5–7 minutes until cauliflower is tender. Stir in butter, Parmesan, salt, pepper, and mushrooms. Remove from heat and let rest for 2 minutes before serving.
