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!
Restaurant Remake Recipes!
Cooking at home can not only be a fun family activity, but it can save you money and time. However, eating out has it’s perks, the main one being delicious foods that you do’t know how to make at home. If you are in this boat then we have you covered with a lot of remakes on our food blog. Some of the favorites are:
- Butter Chicken (Indian classic you can make with our keto naan!)
- Easy Cashew Chicken
- Pizza (this is a zero carb pizza crust you can top with your favorites)
Make It Creamy
If you can’t tell from the pictures you’ll be able to quickly tell from looking at the recipe that this dish is packed with creamy ingredients from the grated parmesan to the fatty cream.
What we’ve given you below in the ingredients section is the perfect balance of butter to cream to cheese, however, you can always double any of the ingredients if you want a creamier, soupier version of this recipe. Personally, I would up the butter and cheese and top it with some pan seared chicken thigh for a perfect winter comfort meal.
Note: here is an article about making risotto and how simple it can be. Obviously, ignore the part about using rice 🙂
Get Creative
We kept this recipe pretty basic with cauliflower, cheese, butter and some mushrooms for a little texture and flavor. But, don’t feel limited to just the basics that we’ve given you here. Get wild with the fillings and toppings. Some great options that would add nice flavors/textures are asparagus, different types of cheeses (my favorite would be fontina) and seasonings.
A great way to finish off this recipe to make it a complete meal would be a simple grilled or blackened protein on top like chicken thighs or shrimp!
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!
Want More 30 Minute Dinners?
Well, we’ve got just the e-book for you! Our Dinner In 30 e-book has thirty quick family meals to get you through the busy work week. They all use simple ingredients and pack a ton of flavor so you’ll never get bored.
Let us know if you make this easy cauliflower risotto dish at home and how you get creative in the comments section below!
Cauliflower Risotto
What You Need:
- Food Processor
Ingredients:
- 1/4 cup butter
- 1/4 cup white onion, finely chopped
- 1 clove garlic, minced
- 1 small cauliflower head, cut into florets
- 1 cup sliced mushrooms
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 cup grated parmesan
- 1 tsp dried thyme
- 3/4 tsp pink himalayan salt
- 1/2 tsp black pepper
Instructions:
- 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.
- Melt butter in a skillet over medium heat.
- Add onion and garlic; cook until tender, about 3 minutes.
- Stir in riced cauliflower; cook for 3 minutes more. Add mushrooms and cook until tender, about 3 minutes.
- Stir in chicken broth and reduce down for about 5-6 minutes until it is absorbed, stirring frequently.
- Stir heavy cream, Parmesan cheese, salt, pepper, and thyme into the skillet; cook over medium heat until creamy and thickened, about 5-6 minutes.
- Remove from heat and allow to cool and thicken slightly for a few minutes before serving.
- Best stored in an air tight container in the fridge 3-5 days.
- Tip: complete this dish by topping it with some grilled or blackened chicken thighs or shrimp!
Video:
Notes
Serving Size: 1/4th recipe
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
Susie says
Would this work with the frozen cauliflower rice?
Alessandra Card says
Oh man. This looks delicious! I am stuck in #quarantine with a head of cauliflower, and everyone knows cooking is therapeutic! Can’t wait to try this; just finished making fathead dough sausage breakfast things…whatever they were called.
KetoT says
Made this for a dinner party at our home – my keto husband loved it. He doesn’t like the texture of mushrooms, so I minced them. My non-keto guests enjoyed the dish, rating it 9 out of 10.
Pat Triplett says
I love watching you two and listening to your YouTubes. I have a question….how do you get your nutritional macro counts? I want to make Keto recipes at home but I need an app or something to help me with determining the mactros.
Miranda (KetoConnect) says
We use a recipe plug in for the website through WordPress that calculates nutrition based on ingredients and amounts. But if you search recipe calculator or something like that, you’ll find some options. I think My Fitness Pal may even have that feature.
Carolyn says
Very tasty and easy to make
Freya says
Made this recipe tonight and it was delicious! I’m always looking out for meat free meals as I struggle to eat meat every day, so I found this to be perfect however I can always add protein to it next time if I want.
Vangie says
I think its 1/4 of the recipe not 1/4 C
Dee Elo says
I’m going to buy mushrooms today!! Love Risotto so this will be a comforting substitute
Cynthia says
I just printed it, so will be making soon. Sounds great!
Shandra says
I love you BOTH and I love your channel, but if that was only a quarter cup of heavy cream, I need to go back to math class!! hahaha
Denise Love says
Sooo delicious! I added some chives at the end. Oh definitely making this weekly. ❤️
Lori says
Made this for my meal prep this week. I took a taste at the end of cooking and said aloud to an empty room, “oh, that’s delicious!”
Miranda (KetoConnect) says
Haha, love it!
jane stevens says
Really good. Lots of flavor!
Alexandra says
Oops…Forgot to rate ! See previous comment .
Alexandra says
This was so awesome ?. Made a few adjustments to make a more unctuous less “saucy” outcome and more authentic risotto texture. Sauté the onions, mushrooms and cauliflower Added less butter, stock and cream. Used pecorino for more of that earthy rice vibe. So bomb guys. Thanks!
Bethany Evans says
Very rich and luxurious! And I’m a mushroom risotto lover, so I have high standards.
Laura Ramey says
Can I use frozen riced cauliflower? Don’t want to mess up Risotto and being lazy.
Barbo Gold says
Grrrrreat recipe
It looked to me as if you used
much more than 1/4 c. HWC
Martha Barrett says
This was absolutely ridiculously good! I always thought keto wouldn’t have great tasting food, WOW was I wrong!!
Mel J says
I can’t wait to make this. I don’t know if I could stop at only 1/4 cup for a serving. Yummy!