Cauliflower Risotto

A low carb and gluten free version of risotto using cauliflower rice in place of regular rice. It’s incredibly creamy, flavorful and easy to make.
overhead photo of Cauliflower Risotto

I love eating risotto but I don’t eat it often. I’m always in a food coma after because of how heavy and rich it is. What I love about this cauliflower version is that it is much lighter by replacing rice with cauliflower. You still get the creamy cheesiness, but without as many carbs.
close-up of Cauliflower Risotto
Traditional risotto can also be time-consuming but since we’re using cauliflower instead, it becomes a really quick and easy dish. Cook the cauliflower, add the cream and cheese, and you’re done!
Cauliflower Risotto on a blue plate

Cauliflower Risotto

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Side Dish
Cuisine: American
Servings: 4
A low carb and gluten free version of risotto that is creamy and easy.


  • 1 tbsp olive oil
  • 2 garlic cloves minced
  • 4 cups cauliflower rice
  • 3/4 cup chicken broth
  • 1/4 cup heavy cream
  • 1/3 cup freshly grated parmesan cheese plus additional for garnish
  • 1 tsp finely chopped parsley
  • ground black pepper


  1. Add olive oil and garlic to a large skillet and bring to medium high heat. Cook garlic until lightly browned. Add in the cauliflower rice and cook a few minutes until cauliflower is about halfway cooked.
  2. Add chicken broth and cook cauliflower until tender (about 5 minutes). Most of the chicken broth should evaporate during the cooking but if you have a lot leftover, drain out broth until you have only about 3 tbsp of liquid left.
  3. Stir in heavy cream and cheese. Cook at a low simmer until sauce becomes uniform and cauliflower is evenly coated (about 2 minutes). Remove from heat. Garnish with parsley and black pepper. Top with additional freshly grated cheese before serving.
Nutrition Facts
Cauliflower Risotto
Amount Per Serving (0.25 of recipe)
Calories 153 Calories from Fat 97
% Daily Value*
Fat 10.8g17%
Saturated Fat 5.1g32%
Trans Fat 0.2g
Polyunsaturated Fat 0.7g
Monounsaturated Fat 4.4g
Cholesterol 22.5mg8%
Sodium 384.1mg17%
Carbohydrates 6.7g2%
Fiber 2.7g11%
Sugar 2g2%
Protein 4.7g9%
Vitamin A 250IU5%
Vitamin C 51.2mg62%
Calcium 130mg13%
Iron 0.7mg4%
Net Carbs 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.
Cauliflower Risotto

2 comments on “Cauliflower Risotto”

  1. Risotto is one of those things (like polenta) that I know is more “fancy” but am not really sure what it is. This looks like a tasty, indulgent version of cooked rice. Using cauliflower instead of rice helps offset the heavy cream, right? 🙂

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