A Creamy Low-Carb Italian-Inspired Comfort Dish
KEY INFO:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Difficulty: Moderate
Dietary: Keto-friendly, Low-carb, Gluten-free (Vegetarian/Vegan options available)
EQUIPMENT NEEDED:
– Wide skillet with lid
– Food processor or box grater
– Cutting board and sharp knife
– Measuring cups and spoons
– Wooden spoon or spatula
INGREDIENTS:
For the Base:
– 1 large cauliflower head (about 2 lbs/900g) or 6 cups riced cauliflower
– 2 tablespoons (30ml) olive oil
– 3 tablespoons (45g) butter (or vegan butter)
– 1 medium onion, finely diced (about 1 cup/150g)
– 3 garlic cloves, minced
– 2 cups (480ml) vegetable or chicken broth
– 1 cup (240ml) heavy cream (or coconut cream for vegan version)
– 1 cup (100g) freshly grated Parmesan cheese (or nutritional yeast)
Seasonings:
– 1 teaspoon dried thyme
– ½ teaspoon red pepper flakes (optional)
– Salt and black pepper to taste
For Garnish:
– Fresh parsley, chopped
– Extra Parmesan cheese
– Freshly ground black pepper
METHOD:
1. Rice the Cauliflower
Process cauliflower florets in a food processor until rice-sized pieces form. Don’t over-process.
2. Prepare the Base
Heat olive oil and butter in a large skillet over medium heat until butter melts.
3. Cook Aromatics
Add onions and cook for 5 minutes until translucent. Add garlic and cook for 1 minute more.
4. Add Cauliflower
Stir in riced cauliflower, cooking for 5 minutes until it starts to soften.
5. Build the Risotto
Add broth gradually, ½ cup at a time, stirring frequently. Cook until liquid is absorbed (15-20 minutes).
6. Finish and Serve
Stir in cream and Parmesan. Cook until thickened (3-5 minutes). Season to taste.
CRUCIAL TIPS:
• Don’t overcrowd the pan – cook in batches if needed
• Keep heat at medium-low to prevent burning
• Stir frequently but gently
• Look for al dente texture in cauliflower
Storage: Keeps in fridge for 3-4 days
Reheating: Add splash of broth when reheating
Common Mistakes:
– Overcooking cauliflower (becomes mushy)
– Adding all liquid at once
– Not stirring enough
Variations:
• Mushroom: Add 2 cups sautéed mushrooms
• Truffle: Finish with truffle oil
• Seafood: Add cooked shrimp or scallops
• Herb: Mix in fresh herbs like basil or sage
This recipe transforms humble cauliflower into a creamy, indulgent dish that rivals traditional risotto while keeping carbs low. Perfect for both everyday dinners and special occasions.
Try our other cauliflower recipes:
Cauliflower Fried Rice
Cauliflower Steaks
Cauliflower Mac and Cheese
Cauliflower Rice Stir-Fry
Cauliflower Gnocchi
