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–+ servings
Cauliflower Risotto

Creamy Cauliflower Risotto You'll Crave Again and Again

Delight in this creamy cauliflower risotto, a low-carb, gluten-free twist on a comfort classic.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 1 head Cauliflower Chopped into small rice-sized pieces or use pre-made cauliflower rice.
  • 1 medium Onion Finely diced; shallots can substitute.
  • 1 stalk Celery Finely diced; leeks can be used.
  • 1 medium Carrot Finely diced; zucchini is a delightful alternative.
  • 2 cloves Garlic Minced; increase for bolder flavor.
  • 2 tablespoons Butter Can substitute with olive oil.
  • to taste Salt Adjust according to your preference.
  • 1 teaspoon Lemon Zest Avoid bitterness by using a zester.
  • 1 tablespoon Lemon Juice From half a lemon.
  • 1 cup Vegetable Stock Homemade stock is often the best choice.
  • 1/2 cup Light Cream Coconut milk makes a great dairy-free option.
  • 1/3 cup Parmesan Cheese Nutritional yeast can replace for vegan option.
  • 1 tablespoon Cornstarch Used for thickening; omit for lighter texture.
  • to taste Ground Pepper Adjust according to taste.
Optional Garnishes
  • to taste Fresh Parsley or Scallions For garnish.
  • to taste Extra Parmesan or Nutritional Yeast For finishing touch.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Begin by chopping cauliflower into small, rice-sized pieces or using pre-made cauliflower rice. Finely dice onion, celery, and carrot.
  2. In a large skillet, combine butter and olive oil over medium-high heat. Add onion, celery, carrot, and a pinch of salt. Sauté for 8-10 minutes until soft.
  3. Stir in minced garlic and lemon zest, sauté for another minute until fragrant.
  4. Add cauliflower rice, vegetable stock, and lemon juice. Stir and cook for 1-2 minutes until heated through.
  5. Lower heat, mix in light cream and grated Parmesan. Stir for 1-2 minutes until creamy.
  6. Sprinkle cornstarch mixed with a splash of vegetable stock for thickness. Cook until desired creaminess, about a minute more.
  7. Season with ground pepper and garnish with parsley, scallions, and extra Parmesan if desired. Serve warm.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 18gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 50mgSodium: 500mgPotassium: 400mgFiber: 6gSugar: 5gVitamin A: 500IUVitamin C: 40mgCalcium: 200mgIron: 1mg

Notes

Chopping vegetables can be done up to two days in advance. Adjust seasoning for flavor preference.

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