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Creamy cauliflower 'risotto' recipe

Creamy cauliflower 'risotto' recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

Mushrooms, cauliflower, cream and Parmesan cheese combine in this creamy low-carb (rice free) risotto, perfect as a side dish or even as a main dish.

6 people made this

IngredientsServes: 4

  • 4 tablespoons ghee
  • 1/2 onion, finely chopped
  • 1 clove garlic, minced
  • 1 head cauliflower, grated
  • 100g sliced fresh mushrooms
  • 120ml whipping cream
  • 80g grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg

MethodPrep:15min ›Cook:14min ›Ready in:29min

  1. Melt ghee in a pan over medium heat. Add onion and garlic; cook until tender, about 3 minutes. Stir in grated cauliflower; cook for 3 minutes more. Add mushrooms and cook until tender, about 3 minutes.
  2. Stir cream, Parmesan cheese, salt, pepper and nutmeg into the pan; cook over medium heat until creamy, 5 to 7 minutes.

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Cauliflower Risotto With Mushrooms

This vegan cauliflower risotto recipe is incredibly satisfying thanks to a few key tricks we employed: riced cauliflower perfectly mimics rice, then using a cauliflower puree instead of cream delivers the creaminess you’d expect in risotto. Sauteed mushrooms add a satisfying, savory, rich bite, and help to tone down cauliflower’s cruciferous-ness. Eat this as a vegan (and low-carb) main dish and pair it with bright salad with winter citrus, or serve it alongside a grilled steak. Look for fresh (not frozen) riced cauliflower in the refrigerated produce section by the microwave-in-the-bag green beans.

  • Cauliflower
  • Garlic Cloves, sliced
  • Sliced Mushrooms
  • 1/4 to 1/2 Cup Liquid (Mix of your choice from Milk/Cream/Stock/Broth/Water)
  • Butter/Coconut Oil, for frying
  • Parmesan for topping (optional)
  1. Rice the cauliflower either in a food processor or with a box grater.
  2. Heat a little coconut oil or butter in a frying pan over medium to high heat.
  3. When hot, add the garlic and mushrooms.
  4. Saute until reduced.
  5. Add the cauliflower and your liquid of choice.
  6. Simmer gently, stirring regularly until the cauliflower is cooked through.
  7. Remove to bowls and top with (optional) Parmesan.

Nutrition Information:

You can take a head of fresh cauliflower and create your own rice if you wish. Chop the cauliflower into pieces and place it in a food processor or you can grate it using a cheese grater. You can read more about How to Make Cauliflower Rice here.

You should weigh the cauliflower and adjust macros if necessary, as this recipe calls for 15oz.

Creamy Cauliflower Risotto with Parmesan and Garlic

This creamy cauliflower risotto with parmesan cheese, garlic, and fresh thyme is one of my all-time favorite recipes!

Creamy Chicken Cauliflower Risotto

  • 1. Recreating risotto was so easy with cauliflower rice! This dish is creamy, thick, risotto-like perfection! Plus, it’s a whole lot easier and less involved than the traditional version. This cauliflower risotto is quick enough for a light weeknight dinner because riced cauliflower cooks 4 minutes vs. rice that takes 25 minutes. Not to mention the low carb of cauliflower rice risotto. Most grocery stores sell riced cauliflower in both the fresh produce section and the frozen section. Start by adding olive oil to a nonstick sauté pan. I like using a nonstick for ground chicken because the chicken has very little fat that renders out. Turn the burner to medium high and when the oil starts to shimmer add the ground chicken with salt and pepper. Break apart the ground chicken and cook it for about 6 to 7 minutes until the chicken is cooked through and then remove it from the pan.
  • 2. Remove the cooked ground chicken from the pan and set aside. Add olive oil to a sauté pan and turn the burner to a medium heat. When the oil is hot add the diced onions and cook the onion for 1-2 minutes until it becomes translucent not browned. Then add the riced cauliflower with the minced garlic and salt and pepper stir to combine all the ingredients. Then add the chicken stock and cook the cauliflower rice from 3 to 6 minutes until it reaches a consistency that you like. I like my cauliflower risotto to have a slight chew not mushy so I cook my rice for about 4 minutes. You want to stir the rice in the chicken stock to make sure all the rice cooks through.
  • 3. After you cooked the cauliflower rice to the consistency that you like add the mascarpone cheese and parmesan cheese and stir to incorporate all the ingredients. Before you add the cheese make sure the burner is turned down to the lowest setting to incorporate all the creamy cheeses. The mascarpone cheese give the creamy like consistency to the decadent cauliflower risotto.
  • 4. It should only take 1 minute for the cheeses to melt into the cauliflower risotto. When it does turn off the heat from the burner and add fresh basil leaves and nutmeg. I add nutmeg to most of my creamy dishes because it enhances the flavors. Please grate in the nutmeg from the actual nut, use a microplane grater because it has sharper edges. Stir to incorporate all the fresh herbs and spices and then stir in the cooked ground chicken and serve hot. I love how this comes together in a matter of minutes and dinner is served.

1. Place the broth in a large, nonstick skillet set over medium heat. Whisk in the cream cheese until smooth bring to a simmer. Stir in the chicken and cauliflower. Cook for 15 minutes or until tender.

2. Meanwhile, prepare the UNCLE BEN’S® BISTRO EXPRESS® Original CONVERTED® Brand Rice.

3. Stir the rice, peas and red pepper into the skillet. Cook for 5 minutes or until well combined and heated through. Season with salt and pepper to taste. Sprinkle with Parmesan before serving.

4. Tip: Omit the chicken and serve as a vegetarian entrée or as a side dish.

Easy Cauliflower Risotto

Not sold on a risotto remake using cauliflower? I get it. To be honest, I didn’t have high expectations for this dish. Sometimes rice just can’t be replaced, but I can assure you that for this dish in particular cauliflower does a great job replacing the rice. Using fatty, creamy ingredients and reducing the riced cauliflower down in chicken broth transforms bland, boring cauliflower to a flavorful risotto dish!

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Let us know if you make this easy cauliflower risotto dish at home and how you get creative in the comments section below!

    1. In a food processor, pulse the cauliflower florets 8 to 10 times, until it resembles small grains of rice.
    2. Heat the olive oil in a large skillet over medium heat. Add the garlic and sweat until translucent, about 4 minutes.
    3. Add the cauliflower and vegetable stock and cook until the cauliflower is softened and enough liquid has evaporated to make the mixture creamy, about 10 minutes.
    4. Stir in the Parmesan and let sit 5 minutes to thicken. Finish by stirring in the chives.

    From Rocco's Healthy + Delicious: More than 200 (Mostly) Plant-Based Recipes for Everyday Life © 2017 by Rocco DiSpirito. Reprinted with permission from Harper Wave, an imprint of HarperCollins Publishers.

    Buy the full book from HarperCollins or from Amazon.

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