Take my advice, my friends, and run to your kitchen to make this easy keto-friendly cauliflower risotto. It is so rich and delicious, you won’t believe it’s not made with actual rice. It’s one of my all-time favorite cauliflower rice recipes.
It elevates all of your favorite low carb meals. Pair it with keto pork tenderloin or pecan crusted salmon for a healthy gourmet dinner!
One reader says…
“This is a favorite at my house! I always double the batch for leftovers. I do add the mushroom umami seasoning from Trader Joe’s for just an extra zip of flavor.
As a Type 1 diabetic it’s great to have a quick & delicious side dish that adheres to my keto diet. Thank you!” — Amanda
Back in the day, I loved traditional risotto and I blame Trader Joe’s for that. It was my first introduction to cooking with arborio rice, and I was amazed that this gourmet side dish came from my own pan.
When I went low carb, I missed that flavor so much, I decided to give it a go with keto-friendly ingredients. And to my absolute delight, I found that I liked it just as much as the real thing. Possibly more, as it didn’t fill me up or spike my blood sugar.
I first created this recipe back in 2016 and I decided to use all the same tricks I’d learned over the years. The key to getting that ideal creaminess is the slow addition of liquid that evaporates before the next addition. I used this approach here as well, since cauliflower has a much higher moisture content than grains of rice.
I tested this cauliflower risotto recipe with both fresh and frozen riced cauliflower. There seemed to be very little difference between how they cooked. So you can make it with whatever is available: fresh, frozen, or cauliflower florets that you rice yourself.
Why readers love this recipe
- Classic flavor: Thanks to the combination of sautéed mushrooms, garlic, and Parmesan, it tastes like the classic Italian dish.
- Creamy texture: The texture mimics real risotto without becoming watery or mushy.
- Quick and easy: Even with all the simmering, this recipe takes only 25 minutes to make. Perfect for an easy keto dinner recipe.
- Wholesome ingredients: Cauliflower rice is a great choice for anyone want to lower carbs or avoid grains.
- Keto-friendly side dish: With less than 8 grams of carbs per serving, it won’t knock you out of ketosis!
- Customizable: You can easily turn it into a complete meal by adding cooked shrimp, chicken, or sausage!
Ingredient Notes
- Cauliflower rice: You can rice it yourself or buy cauliflower rice.
- Fat: You can use butter, olive oil or coconut oil.
- Mushrooms: I like the look and flavor of cremini mushrooms.
- Garlic: I love the flavor that fresh garlic offers. Garlic powder just can’t compare!
- Broth: You can use chicken or vegetable broth.
- White wine: This adds depth to the dish but you can replace it with more broth if you prefer.
- Heavy cream: This lends a creamier texture to the cauliflower risotto.
- Parmesan cheese: Don’t skip this! It gives the whole recipe a classic flavor and texture.
- Herbs: Feel free to add a little fresh thyme or sage in there as well!
Quick Overview: How to Make Cauliflower Risotto
- Prep the vegetables: This recipe comes together quickly so it’s good to have everything prepared before you start. Chop the mushrooms in small pieces and mince the garlic. And if you’re working with whole cauliflower, grate it or process it until it resembles grains of rice.
- Melt the butter: Set a large skillet over medium heat and let the butter melt.
- Sauté the mushrooms and garlic: Once the butter is nice and hot, add the mushrooms and garlic, and sprinkle with salt and pepper.
- Add the riced cauliflower: It really doesn’t matter if it’s fresh or frozen, it takes just about the same time to cook through and become tender. Toss to coat in the butter and mushrooms.
- Slowly add the liquids: Just like traditional risotto, you want to add the liquid a little at a time, allowing it to evaporate between additions.
- Stir in the Parmesan: I recommend freshly grated Parmesan for this. It will help thicken the risotto as you mix it in.
Tips for Success
The trick to a really creamy consistency is to add the liquid a little at a time and let it evaporate before adding more. This is the same technique used for conventional risotto and it’s worth the time and effort.
Chopping the mushrooms finely gives great coverage and flavor throughout the whole dish.
If you need to be dairy-free, try using avocado or olive oil for the butter, coconut cream for the heavy cream, and dairy-free Parmesan.
Frequently Asked Questions
You’re in luck! I have another great keto risotto recipe that doesn’t use any mushrooms at all. Check out my Cheesy Keto Risotto.
Yes, this cauliflower reheats really well. Store it in a covered container in the fridge for up to 5 days. I don’t recommend freezing it.
This mushroom cauliflower risotto recipe has 7.5g of carbs and 2.3g of fiber per serving. That comes to 5.2g net carbs per serving.
Keto Side Dishes
Want to round this out for a full meal? Here are a few of my favorite pairings:
Cauliflower Risotto Recipe
Ingredients
- 1/4 cup (56.75 g) butter
- 8 ounces (226.8 g) mushrooms, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 12 ounces (340.2 g) riced cauliflower, (the frozen version works just as well as the fresh, no need to thaw)
- 1/4 cup (60 g) dry white wine
- 1/4 to 1/2 cup (58.75 g) chicken broth
- 2 to 4 tablespoons (2 tablespoons) heavy cream
- 1/2 cup (50 g) freshly grated Parmesan cheese, add more as desired
Instructions
- In a large sauté pan, heat the butter over medium heat until melted and hot. Add the chopped mushrooms and garlic and sauté until the mushrooms are tender and just turning golden brown. Season with salt and pepper.
- Reduce the heat to medium low, add the cauliflower, and toss to coat in the butter. Add the white wine and cook until the liquid has bubbled away. Add the broth a few tablespoons at a time, stirring frequently and letting it evaporate each time.
- When the cauliflower is becoming tender, add a little more broth and a few tablespoons of cream. Cover with a lid and continue to cook, allowing the cauliflower to steam until tender. Addi a bit more broth and/or cream if needed.
- Stir in the Parmesan and add any additional salt and pepper to taste. Serve with additional grated parmesan as desired.
Video
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Is there anything I can substitute the mushroom with that wouldn’t alter the recipe too much? I love risotto and cauliflower but my boyfriend hates mushrooms.
Honestly, it should be fine without anything. Just melt the butter, saute the garlic a few minutes, add some S&P and then put in the cauliflower.
Just came across this in my Facebook feed and instantly decided on my tea. Easy to make and really delicious. The portion size looked small (I am vegetarian so it was a main not a side) so I served with a green salad) and gosh it was good!
Thank you
I am going to large Holiday gathering and would like to make this. Do you think it would be ok to place in a crock pot to stay warm or would that ruin it and make it too mushy?
If you make it ahead and then just put it in the crockpot on warm, I think it will end up okay.
I googled “low carb cauliflower rice recipes” since my husband came home with four bags of cauliflower rice from Costco yesterday. I was thrilled to see ADIDAF pop up at the top of the list because I know your recipes are great and as a T1 on Dr. Bernstein’s program, I know I can trust you for delicious, sane, lower carb goodies. Thanks for your contribution to my success in controlling my diabetes.
Aw, thanks so much, Mary Alice!
TJ now carries rice broccoli- and that works out for your recipe, too!
Thanks for all your great recipes !
Good to know!
I was looking for something other than mock mash or mock mac & cheese to make with cauliflower. Made this tonight with dinner and even my picky “it’s low carb, I won’t like it” 12 year old daughter loves it! This will definitely be a frequent side dish. I didn’t have any white wine on hand so just used chicken broth; delish! Thank you so much; it isn’t easy to incorporate low carb foods my family loves, but your recipes have helped tremendously.
So glad you liked it!
One more thing, I only had frozen cauliflower florets so I threw them in my Ninja, and pulsed them for a few seconds. They chop into cauliflower-rice perfectly when you do it while still frozen.
Great tip!
Pure perfection. I just made it as a main course for dinner and I had to throw in a “side dish” of leftover chicken just to stop myself from eating ALL four servings lol (p.s. 38 more minutes to go before my meringue cookies will be out of the oven)
Thank you Carolyn for tonight’s dinner and treat and for all the amazing recipes you share. You are truly so gifted and talented. Bravo
So glad you liked it that much!
Update: cooked this dish tonight and have to say it’s every bit as good as risotto with real rice!!!! The mushrooms and wine add depth of flavor, and the cream along with the cheese add the starchy mouth feel. Bless you, Carolyn, for giving us the gift of low carb cooking with a soul! ?
What a fabulous addition to a low carb repertoire!!! Rich, delicious and easy!! I used Trader Joe’s frozen — the step where you cover it — I let it gently cook for 10 minutes as I like it on the softer side. Follow directions exactly and you won’t be disappointed!! Thank you for a wonderful recipe!!!
So glad to hear it!
I can’t wait to try this! I’ve been using cauli “rice” for a while now with chili and curries and even pasta sauces while my hubby eats regular rice or pasta. I don’t even cook mine if it’s just straight cauliflower with no added ingredients…..the heat from the main dish on top heats it up and keeps the texture of the cauliflower al dente since that’s the way I like it.
I use the multipurpose shredder “wheel” on my Cuisinart and it shreds the stuff up in no time with no mess. After I figured out how to attach and load the sucker properly, that is 🙂
This looks delicious! Im starting off with a whole cauliflower, and am going to rice it in the food processor. How many cups of rices cauliflower do you figure I should use?
4 to 5 cups. But it’s a pretty forgiving recipe. Just add more liquid as needed.
Thank you. I was absolutely delicious, and so easy. I will definitely be making it again.
I used to shop often at that Tempe TJ’s too. Moved to the west valley so it’s a trek to get to one now. I will do it though, now I know about this cauli. About 45 yrs. ago I discovered I could put carrots in my blender with water to chop them up for carrot raisin salad. But after all these years it never occurred to me to use it for other veggies. What a great day full of discoveries, ( read risotto, in all its glorious forms) thanks to you, Carolyn. P.S. I love your red hair.
I used to shop often at that Tempe TJ’s too. Moved to the west valley so it’s a trek to get to one now. I will do it though, now I know about this cauli. About 45 yrs. ago I discovered I could put carrots in my blender with water to chop them up for carrot raisin salad. But after all these years it never occurred to me to use it for other veggies. What a great day full of discoveries, ( read risotto, in all its glorious forms) thanks to you, Carolyn. P.S. I love your red hair.
Thanks!
I practically live at Tarder Joe and was unaware of this item . Thank you so much for the information. I just called my store here in Folsom California and was informed that the frozen cauliflower is difficult to keep in stock ! It is flying off the shelf!
I am 100% in agreement on the convenience aspect of cooking low carb. As a working mom with 2 teenagers, sometimes I wish I could add 2 hours to each day! Can you freeze the cooked risotto? I was wondering if it would change the texture? Once I get all of my ingredient assembled, cooking 2 batches is just about the same amount of work as cooking 1 batch:-)
I didn’t try freezing it. I’d say it’s worth a shot!
Freezing worked great! Couldn’t tell the difference between the two!!! Thank you!