Home / Recipes / Cauliflower Risotto
Net Carbs:4
25 minutes minutes
Veggies
Karly Campbell
Jump to Recipe
Featured Comment
"I have used fresh and frozen cauliflower rice and it turns out great either way. This is one of our favorites!!!!" – Patti Trzcinski
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.
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.
Recipe
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.
4.48 from 167 votes
Print Pin
Prep5 minutes minutes
Cook20 minutes minutes
Total25 minutes minutes
Serves 4 servings
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.
Nutrition Information:
Serving: 1| Calories: 299kcal (15%)| Carbohydrates: 7g (2%)| Protein: 11g (22%)| Fat: 25g (38%)| Saturated Fat: 16g (100%)| Polyunsaturated Fat: 8g| Trans Fat: 1g| Cholesterol: 71mg (24%)| Sodium: 717mg (31%)| Fiber: 3g (13%)| Sugar: 2g (2%)| Net Carbs: 4g (8%)
Author: Karly Campbell
Course:Side Dishes
Cuisine:Italian
Keyword:cauliflower rice risotto, cauliflower risotto
Did You Make This?Tag Us On Instagram
You may also like…
Roasted Cauliflower Rice
Crispy Baked Chicken Thighs
Chicken Broccoli Alfredo Bake
Baked Chicken Drumsticks
FREE DINNER IDEAS
Subscribe to my free newsletter and get new recipes delivered straight to your inbox. Plus, get a FREE ebook with 10 of my favorite easy dinner ideas!
Reader Interactions
Leave a Review
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!Reply
Karly Campbell says
Thanks for sharing, Deb!
Reply
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!
Reply
Karly Campbell says
Thanks for sharing! So glad you enjoyed it!
Reply
Michael Kristoff says
16 oz cauliflower in weight or volume. I’m assuming weight, but just checking.
Reply
Karly Campbell says
Yes, weight.
Reply
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.
Reply
Karly Campbell says
I’m so glad you found him a cauliflower recipe that he likes! Thanks for sharing, Denney!
Reply
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.
Reply
Karly Campbell says
So glad to hear it worked out with frozen! Thanks for sharing!
Reply
Lois Luckovich says
I love cauliflower and love risotto so this is on my must try list
Reply
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!
Reply
Karly Campbell says
We used a whole shallot. I’m not sure how that translates to freeze dried.
Reply
Jennifer Kerr Hoskins says
If using frozen cauliflower, do you thaw it first?
Reply
Karly Campbell says
I don’t recommend using frozen cauliflower in this recipe.
Reply
Jennifer says
This was surprisingly good!!!
Reply
Karly Campbell says
So glad you enjoyed it!
Reply
Older Comments
