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    You are here: Home » Meal Type » Side Dishes » Creamy Cauliflower Risotto

    Creamy Cauliflower Risotto

    November 12, 2020 By Danielle Esposti 5 Comments

    May contain affiliate links.See our Privacy Policy and disclosure.

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    Pinterest image for cauliflower risotto with mushrooms.
    Pinterest collage for cauliflower risotto with mushrooms.
    Pinterest image for creamy keto cauliflower risotto.

    How do you improve on a classic? By making it keto-friendly. Creamy Cauliflower Risotto has all the creamy, nutty, earthy goodness of the original but with less than a quarter of the carbs! Featuring riced cauliflower, mushrooms, parmesan, and thickened with cream cheese, the taste and texture are almost near perfect replicas. It’s a great way to sneak in more veggies.

    Mushroom and cauliflower risotto in a white serving bowl with a vintage serving spoon and linen napkin tucked under the bowl.
    Jump to:
    • Why This Recipe Works
    • How to Make Cauliflower Risotto
    • Tips for Making Cauliflower Risotto Perfectly
    • Does It Really Taste Like Risotto?
    • Is This Recipe Keto? Healthy?
    • Can I Use Frozen Cauliflower Rice?
    • Make It Your Way
    • More “I Can’t Believe It’s Keto!” Recipes
    • Recipe


    There are many culinary hills I will die on, and cauliflower is one of them. Even with some of the tried, true, and tested (and eaten and enjoyed) dishes I have placed before my darling husband, he still remains skeptical about my prowess with this knobby vegetable.

    Cauliflower risotto could have been a bridge too far, but lucky for him (and you, reader) I am a bona fide cauliflower rice rockstar. I feel like I’m at the point where I’ve mastered it and can now just have fun. Like at the end of the Winter Olympics when everyone lets loose for the showcase figure skate to fun songs like Copacabana or Baby Got Back. (If that hasn’t been done, I’m disappointed.)

    On a good day, risotto is a difficult dish to master. If you’ve ever watched competitive cooking shows like Top Chef or Chopped, you will know that even the toppest and choppiest of chefs bungles risotto on the regular. It is extremely painstaking to perfect, much less just get it edible. I, myself, only bother with it in an instant pot now after years of literal tears and the occasional ruined pan. Take from that what you will.

    There’s lots of notes to help you work through the veggified version below – but don’t let that fool you! It is not difficult at all and cooks in a stupidly fast amount of time compared to the original. So much so, that it’s a wonder that my ancestors didn’t just develop this recipe using cauliflower in the first place since it’s native to the Mediterranean. (Assuming, of course, the original Philadelphia in Greece had cream cheese.)

    So, take my hard earned wisdom, make it your own, and pretty soon, we’re definitely gonna find a way to use cauliflower risotto in arancini. In an air fryer. Naturally.

    Why This Recipe Works

    The creamy consistency of traditional risotto is created by the starch in arborio rice. Because cauliflower lacks this starchy quality, you have to create it in the sauce. So how do we do it? Two words: Cream. Cheese.

    How to Make Cauliflower Risotto

    1. Rice the cauliflower. Cauliflower rice for risotto is best made from scratch in a food processor. You want a coarse “rice” consistency for best results.
    2. Sauté the mushrooms in butter until they’re golden brown with crispy edges (flavor!). Remove the mushrooms and set aside.
    3. Sauté onions and garlic until soft.
    4. Add the cauliflower rice to the onions, toss to combine, then sauté for 2 minutes.
    5. Add a splash of white wine and cook until mostly absorbed – the wine adds flavor and acidity to the finished risotto.
    6. Add chicken broth and cook until the cauliflower rice is bite tender and cooked through. There should be little to no liquid remaining in the pot.
    7. Return the mushrooms back to the pot, then add butter and cream cheese. Stir until the butter and cream cheese melt and a thick sauce starts to form.
    8. Add parmesan cheese in batches, stirring until it melts into the sauce.
    9. Taste for seasoning! Add salt and pepper to preference, or until the flavor sings. Serve immediately.
    Keto cauliflower risotto in a red dutch oven with a silver ladle tucked into the risotto.

    Tips for Making Cauliflower Risotto Perfectly

    • Coarse, of course. A fine grate is going to result in a much faster cook and potential mush. Using coarsely riced cauliflower will ensure the right rice-like texture.
    • Good Taste. As you would with rice, taste it to ensure doneness. Keep cooking if needed. Even the tiniest variation in moisture or placement in the pan can result in under (or over) cooking, and impact the texture.
    • ‘Tis the Season(ing). While it’s true that cauliflower is one of the most perfect vehicles for flavor absorption, you want all the flavors to sing in this dish. Seasoning to taste at the end is absolutely paramount, especially if you’ve got people who don’t love the taste of cauliflower at the table.

    Does It Really Taste Like Risotto?

    As much as any “substitution” food does, cauliflower rice is as close an approximation as you’re going to find to actual rice. Properly seasoned, it’s even been known to fool some rather picky eaters.

    Now, the better news is that when it comes to risotto, you’re in a whole new territory because you’re looking to achieve a different flavor and consistency with this dish than say, a bowl of steamed rice. Between the mushrooms, onions, wine and cheese, this dish is absolutely passable in taste and texture.

    Is This Recipe Keto? Healthy?

    Cauliflower rice has become a mainstay in keto diets and a lifesaver for folks who count carbs. It’s a great grain-free meal replacement! Plus, it’s chock full of vitamins and minerals – including antioxidants – and fiber. Keto Cauliflower Risotto is a must-have in any keto recipe trove.

    Cauliflower Risotto (Keto, Grain Free)

    Can I Use Frozen Cauliflower Rice?

    Yes, but with a few caveats.  Something to note right off the bat, is that frozen cauliflower rice has a finer texture than coarse chopping by hand or in a food processor, so this is going to affect the process slightly.

    First, you’ll want to cook from frozen. If you attempt to defrost you’re not likely to get enough of the excess moisture out to not have it go straight to mush since you need to cook it longer to achieve the creaminess.

    Next, you’re going to have to pay close attention to your cook times and taste test frequently. In the initial sauté, spread evenly around the pan to ensure the moisture is steaming off evenly. It may take an extra minute or so for this first step to “defrost” in the pan but no more than that. Don’t over do it! However, in subsequent steps, you may have to slightly reduce your other cook times because the finer textured “rice” will cook faster. So, prep and measure before starting, and be ready once you’ve tasted and know it’s time to add your next ingredients.

    Make It Your Way

    • If you’re more into “grain free” and less into “keto”, feel free to add frozen peas.
    • To further reduce carbs, substitute an equal amount of chicken bone broth or stock for the white wine. Replace the acidity by adding 1 tsp lemon juice.

    More “I Can’t Believe It’s Keto!” Recipes

    • Cauliflower Fried Rice
    • Keto Creamed Spinach
    • Mexican Cauliflower Rice
    • Maryland Style Hot Crab Dip
    • Mexican Stuffed Peppers
    A white serving bowl of cauliflower risotto on a cement background with a striped linen napkin and silver serving spoon.

    Did you make this Creamy Cauliflower Risotto? I’d love to know how it turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    Side view, cauliflower risotto with sauteed mushrooms in a white serving bowl with a vintage silver serving spoon.

    Creamy Cauliflower Risotto

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    Author: Danielle Esposti
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    Creamy Cauliflower Risotto might be "even better than the real thing." How? Because it's got the taste you love plus 1) way less carbs, 2) way more nutrients, and 3) it cooks in less than half the time. After a quick sauté of your veggies, add in your liquids and dairy to easily achieve that perfect texture. Serve warm and try to save some for everyone else.
    Prep Time: 10 mins
    Cook Time: 35 mins
    Total Time: 45 mins
    Servings : 6 as a side dish
    Calories: 237

    Recommended Equipment

    • Dutch Oven
    • Food Processor
    • Microplane

    Ingredients

    • 1 head cauliflower, riced coarsely, see notes
    • 1 lb crimini mushrooms, sliced
    • 3 tbsp butter, divided
    • 2 tbsp olive oil, divided
    • 1 large sweet onion, diced to ½"
    • 2 cloves garlic, minced
    • ⅓ c dry white wine
    • ⅓ c chicken stock
    • ½ tsp dried thyme
    • 2 oz cream cheese
    • 2 oz finely grated parmesan cheese, use a microplane for best results
    • cracked black pepper, to taste
    • sea or kosher salt, to taste

    Instructions

    • Rice the cauliflower. Divide the cauliflower into florets, then place ⅓ of the florets into the bowl of a food processor. Pulse 15-20 times, or until coarse rice-like grains form. Scrape the rice into a bowl and repeat with the remaining florets.
      Homemade riced cauliflower in the bowl of a food processor.
    • Heat a large deep skillet or dutch oven over medium high heat; add 1 tbsp butter and 1 tbsp olive oil until the butter melts then foams. Add the mushrooms, toss to coat in the fat, and saute, tossing occasionally. Saute until the mushrooms release their water content and are golden brown around the edges, about 15 minutes. Remove with a slotted spoon and set aside.
      Sautéed crimini mushrooms in a red dutch oven.
    • Add the 1 remaining tbsp oil and heat until it shimmers. Add the onions, toss to coat in the fat and saute, stirring occasionally, until soft, 4-5 minutes. Add garlic and cook 1 minute more.
      Sautéed onions and garlic in a dutch oven.
    • Add the riced cauliflower and toss to coat in the fat with the onions. Saute the cauliflower for 2 minutes.
      Raw cauliflower rice tossed with sautéed onions and garlic in a dutch oven.
    • Pour in the white white wine and saute, stirring occasionally, until mostly absorbed, about 5 minutes.
      Pouring white wine into partially cooked cauliflower rice with onions.
    • Add the broth along with the dried thyme, then stir to combine. Simmer, stirring occasionally, until the broth is completely absorbed and the cauliflower is bite tender, 6-8 minutes.
      Cooked cauliflower rice in a dutch oven.
    • Return the mushrooms to the pot and give everything a good stir. Add the remaining 2 tbsp butter and the cream cheese. Stir until the butter and cream cheese melts and a sauce starts to form. Add one third of the parmesan cheese, then stir with a rubber spatula until smooth. Add the remaining cheese in batches, again stirring after each addition until smooth and well-combined.
      Adding butter and parmesan cheese to cauliflower rice and sautéed mushrooms to make keto risotto.
    • Taste for seasoning and add pepper to taste and salt if needed (parmesan is salty, so you may need none). Serve immediately.
      Mushroom cauliflower risotto in a red dutch oven.

    Notes

    To Use Frozen Cauliflower Rice:
    • Cook from frozen (do not defrost).
    • Add frozen cauliflower rice in step 4 as directed; spread evenly around the pan to ensure the moisture is steaming off evenly. It may take an extra minute or so to “defrost” in the pan but no more than that. Don’t over do it!
    • Pay attention to texture in steps 5 and 6, as cook time may be shorter. Taste for texture and add the butter and cream cheese once the rice is cooked through but still chewy.
    Leftovers:  store leftovers in a sealed container in the fridge for up to 4 days. Heat in the microwave in 30-second intervals, stirring in-between, until warmed through. 
     

    Nutrition Information

    Calories: 237kcal (12%), Carbohydrates: 12g (4%), Protein: 10g (20%), Fat: 16g (25%), Saturated Fat: 9g (45%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0g, Cholesterol: 38mg (13%), Sodium: 215mg (9%), Potassium: 700mg (20%), Fiber: 3g (12%), Sugar: 3g (3%), Vitamin A: 78% (78%), Vitamin C: 50% (50%), Calcium: 28% (28%), Iron: 5% (5%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
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    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    5 Comments
    Filed Under: Gluten Free, Grain Free, Keto, Side Dishes, Vegetarian

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