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Indulge in the creamy, flavorful, and surprisingly light goodness of this cauliflower risotto. This dish offers all the comfort of traditional risotto without the carbs, making it perfect for those following a gluten-free or low-carb diet, or simply enjoying a veggie-packed meal. This updated version of the recipe is sure to become a new favorite!
Explore: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🍗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Healthy Side Dishes
This cauliflower rice risotto is a simple yet flavorful dish. It features finely diced cauliflower along with the classic mirepoix of onions, carrots, and celery, resulting in a rich and creamy texture that’s not heavy. With fewer calories than traditional risotto, plenty of fiber, and 10 grams of protein per serving, this healthy risotto is a winner for all.
Even if you’re not following a specific diet, you’re sure to enjoy this cauliflower risotto just as much as the traditional rice version.
This versatile dish complements a variety of proteins, including grilled chicken, shrimp, salmon, and garlic steak bites. It also serves as a delicious vegetarian option when topped with chickpeas.
While it may require some effort to dice the cauliflower into rice-like kernels, using a food processor or pre-made cauliflower rice can help speed up the process.
Ingredients You’ll Need
Here’s a list of ingredients for this garlic butter steak bites recipe. Refer to the recipe card below for precise measurements.
- Vegetables: Cauliflower (as “rice”), onion, carrot, celery, garlic, lemon zest, and lemon juice
- Fats: Olive oil and butter
- Liquids: Vegetable stock and light cream
- Cheese & thickener: Parmesan and cornstarch
- Seasonings & garnishes: Salt, pepper, parsley, scallions
💡 Tips: Save time by using pre-made cauliflower rice if you prefer not to dice it yourself!
How To Prepare Cauliflower Risotto
Follow these step-by-step instructions to create cauliflower risotto. Refer to the recipe card for detailed directions and nutritional information.
- Prep: Finely dice cauliflower, onion, celery, carrot, and garlic. Ensure everything is finely diced.
- Sauté: Heat butter and olive oil; sauté onion, carrots, and celery for 8-10 minutes.
- Add aromatics: Stir in garlic, lemon zest, and juice.
- Cook cauliflower: Add cauliflower rice and stock, stirring well. Cook for 1-2 minutes.
- Make it creamy: Stir in cream and Parmesan and cook for 1-2 minutes, stirring occasionally.
- Thicken: Sprinkle cornstarch evenly and mix to thicken the sauce.
- Serve: Garnish with fresh herbs, pepper, and extra Parmesan.
Watch The Video
Tips & Variations
- Prep in advance: Save time by chopping veggies up to two days prior, ensuring they are finely diced.
- Dietary modifications: Opt for dairy-free cream and vegan Parmesan for a vegan rendition.
- Boost protein: Top the risotto with grilled chicken, shrimp, or chickpeas for a heartier meal.
- Time-saving tip: Utilize store-bought cauliflower rice or a food processor for quicker preparation.
- Flavor variations: Experiment with adding tomato paste, diced mushrooms and sage, pumpkin puree, or basil pesto for different flavor profiles.
Pairing Suggestions
This cauliflower risotto pairs perfectly with grilled proteins like garlic shrimp, pecan-crusted chicken, baked salmon, or garlic butter steak bites. For a vegetarian twist, consider topping it with crispy chickpeas or a fried egg.
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Savor the creamy, grain-free, gluten-free, and low-carb goodness of this cauliflower risotto. With finely diced cauliflower “rice” and a blend of veggies, finished with cream and Parmesan, this dish is a delightful addition to any meal. Whether served as a healthy side dish or a main course, this cauliflower recipe is sure to impress. Please note that this is an updated version of the original recipe.
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Dice everything: Chop cauliflower into small rice-like pieces and finely dice all vegetables.
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Sauté: Heat olive oil and butter in a large skillet over medium-high heat. Add onion, carrot, and celery with ½ tsp salt. Cook 8-10 minutes, stirring occasionally. Don’t rush this process!
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Add garlic & lemon zest: Stir for a minute to release the aroma.
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Cook cauliflower: Add cauliflower rice, lemon juice, and vegetable stock. Cook for 1-2 minutes, stirring well. If using frozen cauliflower rice, only cook for 1 minute and add a little less stock.
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Creamy finish: Add light cream and Parmesan. Stir until combined. Cook for 1-2 more minutes.
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Thicken: Sprinkle cornstarch through a sieve to avoid clumps and stir until the sauce thickens.
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Serve: Add pepper to taste and garnish with parsley or scallions. Enjoy with extra Parmesan on top!
Can I use frozen cauliflower rice? Yes! Just skip the step of chopping your own. No need to thaw beforehand, but drain any extra liquid. You won’t need to cook it for as long as fresh cauliflower. In those last few steps when you add it in, reduce the cooking by 1-2 minutes and use a little less stock.
How can I make this vegan? Use plant-based cream and vegan Parmesan alternatives.
Can I use other cheeses? Sure! Pecorino Romano or nutritional yeast (for a dairy-free option) would also taste great.
Calories: 266kcal | Carbohydrates: 15g | Protein: 10g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 1029mg | Potassium: 378mg | Fiber: 2g | Sugar: 4g |