Creamy Cauliflower Risotto

One thing we I think we can all agree on is that risotto is delicious. It’s also a rare find these days unless you hit up a fancy restaurant. Something so good and rich shouldn’t be a once in a while enjoyment so we replicated risotto with this cauliflower risotto recipe so you can enjoy it anytime you want and keep it keto!

Cauliflower Risotto Recipes

Traditional Creamy Risotto made with cauliflower to cut the carbs.




¾ 1/4 cup butter1/4 cup butter

¾ 1/4 cup white onion, finely chopped1/4 cup white onion, finely chopped

¾ 1 clove garlic, minced1 clove garlic, minced

¾ 1 small cauliflower head, cut into florets1 small cauliflower head, cut into   


¾ 1 cup sliced mushrooms1 cup sliced mushrooms

¾ 1/2 cup chicken broth1/2 cup chicken broth

¾ 1/2 cup heavy cream1/2 cup heavy cream

¾ 1 cup grated parmesan1 cup grated parmesan

¾ 1 tsp dried thyme1 tsp dried thyme

¾ 3/4 tsp pink himalayan salt3/4 tsp pink himalayan salt

¾ 1/2 tsp black pepper1/2 tsp black pepper

US Customary – Metric




1 Add the cauliflower florets to a food processor and pulse until riced stopping to push down large chunks using a spatula as needed. Set aside.


2 Melt butter in a skillet over medium heat.


3 Add onion and garlic; cook until tender, about 3 minutes.


4 Stir in riced cauliflower; cook for 3 minutes more. Add mushrooms and cook until tender, about 3 minutes.


5 Stir in chicken broth and reduce down for about 5-6 minutes until it is absorbed, stirring frequently.


6 Stir heavy cream, Parmesan cheese, salt, pepper, and thyme into the skillet; cook over medium heat until creamy and thickened, about 5-6 minutes.

7 Remove from heat and allow to cool and thicken slightly for a few minutes

   before serving.


8 Best stored in an air tight container in the fridge 3-5 days.


9 Tip: complete this dish by topping it with some grilled or blackened chicken thighs or shrimp!


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