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.

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