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.
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.
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!
- Olive oil
- Minced garlic cloves
- Cauliflower rice
- Chicken broth or vegetable broth
- Heavy cream
- Grated Parmesan cheese
- Chopped fresh parsley
- Black pepper
Cauliflower rice: You can use frozen cauliflower rice or make your own by pulsing cauliflower florets in a food processor until they resemble rice.
Broth: You can use all broth or sub some of the broth for some dry white wine which is how traditional risotto is often made.
How to Make Risotto with Cauliflower Rice
Sauté the olive oil and garlic in a large pan over medium heat. Once the garlic is golden, add the cauliflower rice and cook it until it’s halfway done.
Add the chicken broth and simmer until the cauliflower is tender. You should have about three tablespoons of broth in the pan after it simmers – if there is more, drain some off.
Add the heavy cream, Parmesan cheese, and stir to combine. Simmer the risotto until the sauce is well combined and evenly coating the cauliflower rice.
Garnish with the parsley, extra cheese, and black pepper.
What else can you add to it?
You can add cooked vegetables like asparagus, green peas, broccoli, mushrooms, or spinach. You can also add some diced cooked chicken or shrimp.
You can also add fresh herbs like fresh thyme, rosemary, basil, or chives. I also think some lemon juice and lemon zest would add nice flavor.
I love the texture of this dish – the creaminess of the cauliflower rice after it’s simmered in the creamy sauce is so good. This is definitely a keeper and another great way to use cauliflower rice.
Tip for Using Leftover Cauliflower Risotto
If you have leftovers, you can use them to make cauliflower arancini which are delicious crispy breaded rice balls.
More Lightened-Up Recipes
- Keto Cauliflower Tots
- Shrimp and Cauliflower Grits
- Cheesy Cauliflower Fritters
- Mashed Cauliflower Balls
- 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
- 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.
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.