Kirbie's Cravings

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

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

Ingredients

  • 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

Instructions

  • 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.
  • 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.
  • 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

Serving: 0.25of recipe, Calories: 153kcal, Carbohydrates: 6.7g, Protein: 4.7g, Fat: 10.8g, Saturated Fat: 5.1g, Polyunsaturated Fat: 0.7g, Monounsaturated Fat: 4.4g, Trans Fat: 0.2g, Cholesterol: 22.5mg, Sodium: 384.1mg, Fiber: 2.7g, Sugar: 2g, Vitamin A: 250IU, Vitamin C: 51.2mg, Calcium: 130mg, Iron: 0.7mg, Net Carbs: 4g

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.

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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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