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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:
- 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
- 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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Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 299 Total Fat: 25g Saturated Fat: 16g Trans Fat: 1g Unsaturated Fat: 8g Cholesterol: 71mg Sodium: 717mg Carbohydrates: 7g Net Carbohydrates: 4g Fiber: 3g Sugar: 2g Sugar Alcohols: 0g Protein: 11g
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