Low-carb cauliflower risotto is an easy dish that’s rich and delicious as a side or main.
Fresh mushrooms and cauliflower rice are cooked in a rich and creamy parmesan cheese sauce with garlic and fresh herbs.
We Love This Cauliflower Risotto Because…
- Cauliflower risotto has a slight nutty and mild flavor.
- The texture of cauliflower risotto is smooth and slightly creamy.
- The texture and the flavor make it perfect for pairing with other dishes.
- It is also lighter and less starchy than traditional risotto made with arborio rice. Perfect for Keto and low carb lovers.
Ingredients
Mushrooms: I love how the caramelized mushrooms add that ‘umami’ flavor that makes this risotto so deliciously satisfying. Use any variety or a mix of mushrooms like buttons, baby bellas, porcini, cremini, or shitake.
Cauliflower: Making cauliflower rice is so easy. Add the head of cauliflower or cauliflower florets to a food processor and chop until it is in small pieces. This cauliflower rice recipe is a perfect starter. Frozen cauliflower rice is another great option.
Sauce: Butter, heavy cream and parmesan cheese create a delicious sauce.
Variations
Add some fresh asparagus, shredded zucchini, green beans, or your favorite low-carb veggie. Herbs like fresh thyme, parsley, oregano, rosemary, or sage complement the mushrooms and parmesan. A small sprinkling of red pepper flakes will add a splash of spice.
Go dairy-free and replace the butter with coconut or olive oil and the cream with coconut cream, if desired. Soy sauce can be replaced with coconut aminos for a lower-sodium dish. DIY seasoned salt is easy to whip up and you can adjust the ingredients to create your own signature blend.
How To Make Cauliflower Risotto
- Saute mushrooms in butter until browned and caramelized. Set aside.
- Saute onion, garlic, and thyme in butter (recipe below).
- Stir in cauliflower rice with seasoned salt and pepper.
- Add remaining ingredients and mushrooms to the pan.
- Garnish with extra parsley or a drizzle of truffle oil over the top if desired.
Leftover Risotto
Keep leftover cauliflower risotto in a covered container in the refrigerator for up to 5 days and reheat in the microwave or on the stovetop mixed with a little water to loosen the cheesy sauce. Freeze cauliflower mushroom risotto in zippered bags for up to one month. Thaw overnight in the refrigerator before reheating.
What To Serve With Cauliflower Risotto
Did you enjoy this Cauliflower Risotto Recipe? Be sure to leave a comment and rating below.
Cauliflower Risotto
Equipment
Ingredients
- 8 ounces fresh mushrooms sliced
- 1 teaspoon soy sauce or soy substitute
- 2 cloves garlic minced
- 3 tablespoons butter divided
- ½ onion finely chopped
- ½ teaspoon thyme
- 1 head of cauliflower riced
- ½ cup heavy cream
- ¾ cup grated Parmesan cheese
- ½ teaspoon seasoning salt
- 1 tablespoon fresh parsley
- drizzle of truffle oil optional
Instructions
- Combine mushrooms, soy sauce and garlic.
- Heat 2 tablespoons butter in a skillet over medium-high heat. Add mushrooms and cook 2-3 minutes without stirring or until they begin to caramelize. Stir and cook until cooked through. Remove from pan and set aside.
- Add the last tablespoon of butter to the skillet. Add onion, garlic, and thyme. Cook over medium heat until softened, about 4-5 minutes.
- Add riced cauliflower, seasoning salt and pepper to taste, and stir to combine.
- Cook 9-11 minutes or until tender but not mushy.
- Add cream, parmesan cheese, parsley, and mushrooms (along with any mushroom juice that may have accumulated on the plate).
- Cook 2-3 minutes or until heated through and cheese is melted.
- Drizzle with truffle oil if desired and serve warm.
Notes
- Leftovers will keep in an airtight container in the refrigerator for 5 days, and in the freezer for 1 month.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Cauliflower Risotto
Do you steam the cauliflower before rice or do it raw????
You rice the cauliflower raw.
This was delicious! I went easy on the thyme but otherwise followed the recipe. Will definitely make this again and again.
So glad you loved it!
Is there a way to rice cauliflower without a food processor? I have seen bags of cauliflower rice at the grocery store. About how many ounces (or cups) would this recipe require? Thank you
Hi Carol, a cheese grater is a grate alternative to a food processor (pun intended). If you’re hoping to buy pre-riced cauliflower, you will need about 3 cups. Enjoy!
Delicious and great addition to my low carb repertoire! Followed recipe with a few minor changes:
Used 1/2 reduced leftover dried mushroom water and 1/2 cup soy creamer instead of heavy cream.
Also added a few drops of steak sauce to mushrooms while they were carmelizing.
Added one package of meatless ground beef from Trader Joe’s
Used fresh package riced cauliflower instead of ricing a head of cauliflower myself (to save a little time).
Thank you for sharing your great ideas Leah! Sounds so delicious!
I made this tonight and it was amazing !
I love finding new recipes that I want to make again, I only wish I had doubled the recipe!
So glad to hear that Colleen!
Just made this. Still eating the first bowl. It’s so delicious!! I added chopped cooked chicken breast to make it a full meal. Yumm! Thanks fir this recipe! I will definitely make this often.
So glad to hear you love this risotto recipe!
Forgot to do star rating with last comment. 5 all the way. yumm
I used frozen cauliflower rice, cooked in microwave and squeezed the water before adding to the pan. This recipe was delicious and filling. I served with beef as a side dish but it’s a meal on its own.
So glad you enjoyed it, Paula!
I’ve never had riced cauliflower before and, frankly, I was afraid to try it. But I came across this recipe as I was looking for what to do with my mushrooms. It is delicious!! Very easy, so tasty and beautiful to look at! Thank you so much!
So happy you gave it a shot, Martina! Riced cauliflower can be really delicious when prepared properly.
Can the leftovers be frozen? Thanks for a wonderful recipe!!
Hi Lisa, we haven’t tried freezing this recipe but I am not sure if would keep its texture after frozen. If you do attempt it we would love to hear how it turns out!
This was my first attempt at making a recipe which involves cauliflower rice. Huge success, we ate everything down to the last bite and even my youngest who never eats mushrooms seemed to like it! Will definitely be making again, many thanks!
Any subs for heavy cream?
Love your recipes…..my favorite food website.
Thank you!
Thank you, Jon! We appreciate you being here. You can sub it for your choice of milk, it just might not be as creamy. Other readers have also used soy and dairy free cream with great results too!
Love this caulirice recipe! I stirred in some fresh spinach at the end and cook it just until slightly wilted. This recipe will definitely be in my rotation of meals.
Lynne, That sounds like a delicious addition! Fresh spinach is such a great way to boost the flavor and nutrition. I’m so happy to hear this recipe will be a regular in your meal rotation—thanks for sharing your tweak!