This cauliflower risotto recipe is the perfect low carb side dish. It’s full of classic mushroom risotto flavor with a mere fraction of the carbs. And it takes only 25 minutes to make!
Take my advice, my friends, and run to your kitchen to make this easy keto 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.
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.
Creamy cauliflower risotto recipe
I first created this recipe back in 2016 when I had a hankering for a delicious side dish. Having mastered the real thing, 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.
To help the wine and broth evaporate properly, I decided to cook the whole thing in a large skillet instead of a deep pot. And also I added a little heavy cream at the end to achieve a thicker consistency.
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.
Ingredients
This easy recipe takes only 9 basic ingredients that you can get at any grocery store. You will need:
- Cauliflower rice
- Butter or olive oil
- Mushrooms
- Garlic
- Chicken broth
- White wine
- Heavy cream
- Parmesan cheese
Feel free to add a little fresh thyme or sage in there as well!
How to make cauliflower risotto
This keto risotto is so easy and the results are fabulous!
- 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
- 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.
- Simmer until tender: Cover it with a lid and allow it to continue to cook until the cauliflower rice is tender.
- Stir in the Parmesan: I recommend freshly grated Parmesan for this. It will help thicken the risotto as you mix it in.
- Grab a bowl and dig in!
Frequently Asked Questions
Replace the wine with a little more broth, and proceed as directed.
Sure! Replace the butter with olive oil or coconut oil and use coconut cream in place of the heavy cream. For the Parmesan, you can use either nutritional yeast or a dairy-free cheese.
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.
What to serve with cauliflower risotto
Want to round this out for a full meal? Here are a few of my favorite pairings:
- Keto Pork Tenderloin
- Tomato Basil Chicken
- Air Fryer Pork Chops
- Easy Caprese Chicken
- Tenderloin Steak
- Keto Meatballs
Cauliflower Mushroom 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 saute pan, heat the butter over medium heat until melted and hot. Add the chopped mushrooms and garlic and sauté until 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
Nutrition
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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!
This recipe sounds awesome, and I will be making it soon. My husband and I love cauliflower, and this will be a great substitute for rice. I am diabetic and so glad that I found your site on Pinterest. Thank you for sharing your amazing reciipes!
Hope you love it. It’s getting good reviews thus far!
Made this last night, and my teenage son and I both loved this!! This is going to be a regular recipe for us, it’s awesome!!!
Wow, I just made this, simple to prepare and soooo delicious. I will be making this often.Thank you so much Carolyn you rock!
I’m going to attempt the Coconut Cream pie sometime this weekend.
Yay!
Oh my stars! I just made this to accompany our ribeyes and it was so delicious. Another winner. It’s great to make dishes that both my husband and I can enjoy, when I’m the one who has to eat low-carb. Let’s just say that no one felt deprived! Creamy and flavorful — thank you!
Wonderful to hear!
Long time lurker of your fabulous website! Rice and I used to be inseparable but not anymore. So I was very excited to see this recipe and headed straight to TJs. I just whipped up a batch and it is DELICIOUS! Good thing I bought enough to make seconds because the first batch is almost gone.
Yay, so glad you liked it!
My husband made this last night and wowie was it delish. Thanks for a great recipe, I’m already thinking about all the other things I can do with this riced cauliflower.
Yay, so glad you liked it!
Can’t wait to try this! I’d been wondering about a cauli alternative to risotto, and here it is!
I love everything about this low carb risotto dish!
This will be a great side dish!!! Can’t wait to try it. Again, you are amazing and thank you for all you do!
By the way, love reading your stories before the recipe. 🙂
Thank you!
Ya-UMMMMM. #FlatOutGenius. Thank you. Once again (as in most of your recipes), I have everything in the my kitchen to make this. Tonight.
To TXGrandma: If you HAVE to make cali-rice, toss the florets in a blender with enough water to cover and just give it a whirl. Life-changing. Not so messy as the food processor and waay quicker. Just strain and you’re good-to-go.
I know, I just discovered that way too!
Right?! So much better than the processing thing. NOT quite as easy as TJs, tho’. Love that option.
BTW – This risotto is DELISH. Readers: Make this now!
So glad you liked it, Karen!
Thank you for quik way to make cauliflower rice. I have a head of it so again ty.
I had no idea this was available, planning a trip this week!!
Thank you, thank you, thank you. I didn’t know TJ’s has riced cauliflower. One of my “whines” about eating low carb is that, although I’m a chef-trained cook and I love cooking, sometimes I wish for the convenience of just going to the store and buying things. I also have Type 2 diabetes, so I can’t fudge. I have to make a lot of things myself, if I’m going to keep my glucose levels under control. I eat a lot of cauliflower rice, so this tip will save me a lot of time. 🙂
Me too, a little convenience food is a necessity, simply not to spend all our time cooking!
Keep away from sugar and high carb foods and you will beat the diabetes,I did.
TJ’s is amazing! The Cauliflower Rice is huge for me – I was buying so many bags at once, that they put a sign up limiting customers to 2 bags at a time. I’m convinced, I was the catalyst for that sign! I use it for everything and it’s great to be able to order Chinese or Indian carry-out and while my family eats the white rice, I don’t feel like I’m missing out with my cauli-rice that I whipped up in 3 minutes in the microwave!
I’d been toying with the idea of using it for risotto, but was uncertain – you’ve given me the tools to give it a try! Thank you! (as always for all that you do)
Seriously, they put a limit on your cauliflower? I bought 8 bags last time I was there.
I just had to come to this website because of its title cos that’s me to a T. Aldayidreamaboutfood,it actually brought a tear to my eye. In spite of my success with the diabetes I’m still having to work on my belly fat.Ive also got to watch my fat intake. I’ll look forward to learning from you, let you know how I do. X
If you have a costco nearby they carry frozen organic cauliflower rice….there are 4- 1lb bags inside….a great price also….I still by 2 at a time and its gone in no time…
Our Costco now carries frozen Jolly Green Giant 3# bag of riced organic cauliflower. No longer carrying the individual 4 bags as you described. So glad Costco could see there was a REAL desire for this product. I live in Hawaii and some foods can be very limited.
Can’t wait to try your Risotto Carolyn! I’m sure it will be a regular dish for me to make as I love this side dish and trust what I’ve tried of your recipes in the past.
Those grocery chains are finally starting to catch on!
No Trader Joe shops here in Holland I’m afraid, just the occasional item (nuts etc) at Aldi’s.
I’m a 1-person-household, so when cauliflower was on sale at a rediculous price last year I bought *4* large heads, riced them in my food processor and dehydrated it. Didn’t stop to blanch it, so now I’ll have *brown* rice LOL.
I luvvv mushrooms and garlic and all the rest, so I’m definately going to try this as soon as I start my induction. RICE in induction, who woulda thunk it?
Do let me know how it turns out with the dehydrated cauli. That would be great to know!
Me too! We have cauliflower gluts in Cornwall, so making a whole lot of ‘rice’ would be good, to freeze or dehydrate – can do both!
Aldi and Trader Joe are the same company ! Owned by a German family .
They’re actually distinct companies with a common ancestry. The family split up over disagreements and became two separate companies.
Aldi has regular and garlic herb frozen riced cauliflower. Hooray!
Trader Joe’s is actually owned by Aldi’s, so many of their products align!!!
I just recently discovered TJ. I was thrilled to see that they had the cauliflower rice in the fresh section. I have tried to rice cauliflower and found it to be a big mess and so this is well worth the price for the convenience. It really isn’t any more than a head of cauliflower in my area and I can’t wait to try this recipe. Thanks so much!
Your post made me smile this morning! That same store was my Trader Joe’s introduction, too, and it’s funny because I was just thinking about that yesterday.
Looking forward to trying out the recipe, thank you!
Would love to try this…. can
I substitute white wine with lemon or lime or something else?