Cauliflower risotto recipe in a bowl on a blue background - This Cauliflower Risotto recipe is a low carb, keto-friendly twist on traditional risotto. Creamy and cheesy, without all the carbs!
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Low Carb Cauliflower Risotto

This Cauliflower Risotto recipe is a low carb, keto-friendly twist on traditional risotto. Creamy and cheesy without all the carbs!
Course Main Dishes, Side Dishes
Cuisine Italian
Keyword cauliflower rice, cauliflower risotto, low carb risotto
Diet Gluten-Free, Low Carb, Vegetarian
Occasion Christmas, Thanksgiving
Time 30 minutes or less, 45 minutes or less
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 121kcal
Author Sarah Bond

Ingredients

  • 1 head of cauliflower
  • 1 Tbsp olive oil 15 mL
  • 1 shallot finely chopped
  • 1 clove garlic minced
  • 1 cup vegetable broth 240 mL
  • 1/2 cup grated parmesan 80 g
  • 1/4 cup heavy cream 60 mL
  • Salt and pepper to taste
  • Optional: asparagus

Instructions

  • Rice: Rice the cauliflower by either blitzing chunks of it in a food processor or grating with a box grater.
  • Cook: Heat oil in a large sauté pan over medium, then add shallot and garlic. Cook until shallot is tender, then stir in riced cauliflower and vegetable broth. Cover and cook for 10 minutes, or until cauliflower is tender.
  • Puree: Scoop about ¼ of the cauliflower mixture into a blender or food processor and puree until smooth and creamy. Drain excess water from the remaining ¾ of the cauliflower.
  • Stir: Stir pureed cauliflower back into the cauliflower rice, along with the parmesan and heavy cream. Taste and add salt and pepper, as needed. Optionally stir in sautéed asparagus (or your favorite veggie).

Nutrition

Serving: 1serving | Calories: 121kcal | Carbohydrates: 5.4g | Protein: 6.2g | Fat: 9g | Saturated Fat: 3.8g | Cholesterol: 18mg | Sodium: 312mg | Potassium: 278mg | Fiber: 1.7g | Sugar: 1.8g | Calcium: 90mg | Iron: 0.5mg