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Cauliflower Risotto

Traditional Creamy Risotto made with cauliflower to cut the carbs.
Course Main Dish
Cuisine Italian
Keyword cauliflower risotto
Prep Time 5 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Servings 4 servings
Calories 342kcal


  • Food Processor
  • Skillet



  • 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!


Net Carbs: 6g
Serving Size: 1/4th recipe


Calories: 342kcal | Carbohydrates: 8g | Protein: 13g | Fat: 30g | Fiber: 2g