Creamy Cauliflower Risotto is absolutely delicious and keto friendly. This healthy alternative tastes as good as traditional risotto, maybe better!
Cauliflower Risotto
Cauliflower Risotto is very similar in texture to traditional risotto. Using cauliflower rice is a healthier option and keeps it low carb, while also adding additional nutrients like vitamin C. Fresh cauliflower also adds a very subtle sweetness that I believe makes it taste even better than traditional risotto. It has more depth of flavor. This cauliflower risotto tastes so good and it’s also super easy to make!
Traditional risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. Using riced cauliflower instead of regular rice, typically Arborio rice is different due to the water content in cauliflower. However, the basic method of cooking remains very similar.
I made this risotto many times and worked really hard to get it just right before finalizing my recipe. The result is something that I am truly proud of and I will be making it on a regular basis. It has become one of my favorite recipes! I hope that you enjoy the Creamy Cauliflower Risotto as much as I do!
What to Serve with Risotto
If you are wondering what to serve with risotto, below are some great options that pair really well.
- Bella Brandy Cream Chicken
- Baked Tilapia with Garlic Lemon Butter
- Basil Pesto Chicken and Veggies
- Pan Seared Salmon
- Spicy Garlic Shrimp
- Baked Cajun Chicken
- Shrimp and Broccoli
- Skillet Chicken in Garlic Tomato Sauce
- Cedar Plank Salmon
- Low Carb Parmesan Chicken Tenders
- Baked Pears with Honey Walnut Goat Cheese
- Parmesan Chicken Piccata
- Baked Salmon
- Parmesan Herb Tilapia
- Baked Cod
- Italian Roasted Shrimp – Makes awesome Shrimp Risotto!
Note: The printable recipe is located at the end of this post. Please visit The Scoop for my latest posts.
Cauliflower Risotto Ingredients
Cauliflower risotto ingredients are pretty simple. Risotto is very versatile and can easily be modified to suit your personal preferences. Cauliflower risotto makes a great side dish or appetizer but it can also be served as a main course by adding some chicken, shrimp, mushrooms, or whatever else you can come up with.
What you need
- cauliflower rice / riced cauliflower – I used a 16 oz. bag of fresh cauliflower rice.
- olive oil
- garlic – minced or finely chopped
- unsalted butter
- white wine – I use Sauvignon blanc because I think it has the best flavor but any dry white wine, like Pinot Grigio or chardonay will work. If you do not want to use wine, you can replace it with an equal amount of additional broth.
- broth – I used organic unsalted chicken bone broth, which I recommend. You can also use low-sodium chicken stock or vegetable broth to keep this recipe vegetarian.
- heavy cream
- parmesan cheese – grated, plus extra for garnish.
- Italian seasoning or mix of dried herbs.
- kosher salt and freshly ground pepper to taste.
Optional
- cayenne pepper or crushed red pepper to add a little kick. I use 1/8 of a teaspoon of cayenne when I am making this for myself. I omit it when I am making it for my daughter.
- fresh herbs for garnish – I used fresh basil.
- additional parmesan cheese for garnish.
- Sauteed Bourbon Mushrooms
How to make Risotto with Cauliflower Rice
To make risotto with cauliflower rice, I highly recommend using fresh riced cauliflower instead of frozen due to the water content and texture. Fresh cauliflower also has a better flavor. However, frozen cauliflower does work. If you are using a head of cauliflower or florets, you will need to rice your cauliflower in a food processor. Do this before you get started.
First, add the olive oil to the pan, then melt the butter into the oil over medium heat and give it a swirl to combine. Add the minced garlic to the pan and saute for about 1 minute or until the garlic is fragrant, not burnt. Add the dried herbs to the pan, then add the wine to deglaze it. Simmer the wine for 2 – 3 minutes.
Add the riced cauliflower to the pan and stir well to coat and combine with all the yummy flavors. Simmer the cauliflower in the wine for 2 – 3 minutes over medium heat. Add the broth to the pan and stir. Simmer the cauliflower over medium heat, stirring often, for about 20 – 25 minutes or until most of the liquid has evaporated and the cauliflower is tender.
Stir in the heavy cream and bring to a simmer and keep at a simmer for 5 – 8 minutes or until the cream begins to thicken. Reduce the heat if needed to keep it at a simmer. Turn the heat to low and add the grated parmesan cheese to the pan, 1/2 a cup at a time, and stir well to combine.
Do a taste test and season with salt and pepper if desired. You can also stir in a little cayenne pepper or crushed red pepper to make it a little spicy. Garnish with parmesan and chopped fresh herbs if you have them. Serve hot and enjoy!
I dressed up my bowl of risotto with a little basil “bow tie” from the top of my basil plant. Isn’t it cute? It made me smile!
If you make this Creamy Cauliflower Risotto, please leave a comment in the comment section at the end of this post. I would love to hear from you and I truly appreciate your feedback! I will always do my best to respond to every comment ASAP. Thank you and happy cooking!
Creamy Cauliflower Risotto
Ingredients
- 1 lb. cauliflower rice fresh is best
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 tbsp garlic
- 1/2 cup white wine
- 1 cup broth I used unsalted chicken bone broth
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 1 tbsp Italian seasoning or mix of herbs
- salt and pepper to taste
optional
- 1/8 tsp cayenne pepper to add a little kick
- parmesan cheese as garnish
- fresh herbs as garnish
Instructions
- Add the olive oil to the pan, then melt the butter into the oil over medium heat and give it a swirl to combine. Add the minced garlic to the pan and saute for about 1 minute or until the garlic is fragrant, not burnt. Add the dried herbs to the pan, then add the wine to deglaze it. Simmer the wine for 2 - 3 minutes.
- Add the riced cauliflower to the pan and stir well to coat and combine with all the yummy flavors. Simmer the cauliflower in the wine for 2 - 3 minutes over medium heat. Add the broth to the pan and stir. Simmer the cauliflower over medium heat, stirring often, for about 20 - 25 minutes or until most of the liquid has evaporated and the cauliflower is tender.
- Stir in the heavy cream and bring to a simmer and keep at a simmer for 5 - 8 minutes or until the cream begins to thicken. Reduce the heat if needed to keep it at a simmer. Turn the heat to low and add the grated parmesan cheese to the pan, 1/2 a cup at a time, and stir well to combine. Remove from heat.
- Do a taste test and season with salt and pepper if desired. You can also stir in a little cayenne pepper or crushed red pepper to make it a little spicy. Garnish with parmesan and chopped fresh herbs if you have them. Serve hot and enjoy!
Notes
- I highly recommend using fresh riced cauliflower instead of frozen due to the water content and texture. Fresh cauliflower also has a better flavor. However, frozen cauliflower does work. If you are you using a head of cauliflower or florets, you will need to rice your cauliflower in a food processor. Do this before you get started.
- If you do not want to use wine, you can replace it with the equal amount of additional broth. So you would need a total of 1 1/2 cups of broth.
- I used organic unsalted chicken bone broth, which I recommend. You can also use low sodium chicken stock or use vegetable broth to keep this recipe vegetarian.
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Cauliflower Recipes
- Creamy Cauliflower Pasta
- Cauliflower Tabbouleh Salad
- Cauliflower Pasta with Crispy Parmesan
- Chipotle Cauliflower Tacos
- Cauliflower Pizza Crust
- Italian Breakfast Skillet
- Roasted Cauliflower Rice
- Cauliflower Breakfast Skillet
- Cilantro Lime Cauliflower Rice
- Cauliflower Fried Rice
- Spinach Mashed Cauliflower
- Cheesy Cauliflower Casserole
- Instant Pot Cauliflower Soup
- Garlic Mashed Cauliflower
- Roasted Cauliflower with Garlic and Rosemary
- Shrimp Fajita Cauliflower Rice
- Tuscan Cauliflower Rice
You can use frozen cauliflower rice, just put in some cheesecloth after microwaving, squeeze out the water and then use in the recipe. Use less liquids and add some cream cheese to thicken!
Make this! It’s absolutely delicious! I added puréed roasted butternut squash, and then spooned each serving of the hot risotto over a half-ball of fresh Burrata cheese in a shallow pasta bowl to serve. Garnished it with fresh oregano and thyme, and crispy prosciutto crumbles for the meat eaters. It plated beautifully, the taste was rich, creamy, and comforting on a cold Fall night, and was a huge hit with my dinner company. I’ve already bought ingredients to make again. (I used fresh cauliflower, pulsed in the blender to make rice. To make the prosciutto crumbles, simply chop prosciutto and toast it in a skillet until to desired crispness. It made a fabulous counter-point to the creaminess and slight sweetness of the butternut squash.)
Thank you so much, Megan! I love your additions, it sounds delicious! I will have to try it with the burrata and butternut squash. Yum!
Made with a pork tenderloin. Pleased the whole family!! This was awesome and easy to make!
Thank you so much for the compliment, Jessie! I’m happy to hear that everyone enjoyed the cauliflower risotto!
Amazing recipe! Unfortunately, I missed the recipe part with proportions and made mine by guessing and it still turned out great, but next time I will do it right 🙂
Thank you so much for this recipe!
WOW!! This was incredible. Made it with the fresh riced cauliflower as advised & paired it with blackened TripleTail and shrimp! It was delicious.
Thank you so much for the compliment, Heather! I’m glad you enjoyed the cauliflower risotto and serving it with shrimp is one of my favorite meals as well.
OMG! Made this exactly as the recipe was written and served topped with Tuscan Beef Stew and it was just perfect! I literally could have eaten the whole pan myself!! This will be a staple on our table! Can’t wait to make more of your recipes!
Thank you so much for the compliment, Judy! I’m happy to hear that you enjoyed the risotto and serving it with beef stew sounds delicious. Happy cooking!