by Olena

Cauliflower Risotto

by Olena

Cauliflower risotto in a skillet with a spoon.

This cauliflower risotto is quick enough for a light weeknight dinner because riced cauliflower cooks 3 minutes vs. rice that takes 40 minutes. Not to mention the low carb-ness of cauliflower rice risotto, the dreaded carbs! Truth is we need carbs, complex carbs, not simple white bread and pasta carbs, just not as much as we eat them here in North America. And another issue is that we do not move enough to burn off those carbs. Again, thanks comfortable life in North America!

So, that’s how we got to reality of making risotto with cauliflower instead of rice in 2018. And that’s OK because I like it! It is so flavourful and hearty – just read the reviews! There are golden brown mushrooms sauteed with garlic and onion, then sprinkled with cheese and parsley. True date night at home healthy dinner! The kind of night me and Alex are about 2 years overdue because apparently older kids don’t go to bed as early as they used to, especially in summer. But come fall-winter, in our new house, I promised myself!

MY LATEST RECIPES

Riced cauliflower risotto and baked chicken on a plate.

You do need a food processor to make “rice” from a cauliflower, or you can buy pre-made cauliflower rice at Trader Joe’s, Walmart, Costco etc. 1 bag of “rice” replaces a medium head of cauliflower. I usually go the 1st route because Canadian stores either do not sell cauliflower rice cheap or most don’t carry it. Yup, welcome to Canada! We get all cool things last, I swear.

I would serve the cauliflower mushroom risotto with baked chicken breast, super easy Instant Pot chicken breast or killer baked chicken thighs recipe coming your way soon. And, and, may I?! May I suggest 24 other cauliflower rice recipes because again, scary carbs?!:)

How to Make Cauliflower Risotto

  1. In a food processor, add cauliflower florets in 3-4 batches and process until “rice” forms. The key to proper coarse rice texture is not to overcrowd the bowl of food processor. Transfer to a medium bowl and set aside.      Cauliflower rice in a bowl.
  2. Preheat large non-stick skillet on medium – high heat and add mushrooms. Cook until golden brown or about 5 minutes, stirring occasionally. Transfer to a medium bowl and set aside. Sauteed brown mushrooms in a skillet.
  3. Return skillet to medium heat and swirl oil to coat. Add onion and garlic, sauté until translucent or about 3 minutes, stirring occasionally. Sauteed onion and garlic.
  4. Add cooked mushrooms, cauliflower “rice”, broth, salt and pepper. Stir, cover and cook for 4 minutes. Mushrooms and riced cauliflower in a skillet.Cauliflower risotto cooking covered.
  5. Turn off heat, add Parmesan and mozzarella cheese and parsley; stir until cheese is melted. Cheese and parsley added to cauliflower risotto.
  6. Serve warm. Easy cauliflower mushroom risotto.
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Cauliflower Risotto

5 from 5 reviews

Easy Cauliflower Risotto Recipe with brown mushrooms and cauliflower rice sautéed in flavourful broth all in 15 minutes. Hearty and healthy low carb dinner with amazing reviews.

  • Author: Olena of ifoodreal.com
  • Prep Time: 12 minutes
  • Cook Time: 12 minutes
  • Total Time: 24 minutes
  • Yield: 6 servings
  • Category: Dinner
  • Method: Stove
  • Cuisine: Italian

Ingredients

  • 1 small (2 lbs) head of cauliflower, cut into large florets*
  • 1.5 lbs brown mushrooms, sliced
  • 1 tsp avocado oil
  • 1 small onion, finely chopped
  • 1 large garlic clove, minced
  • 1/2 cup chicken broth, low sodium**
  • 1/2 tsp salt
  • Ground black pepper, to taste
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup mozzarella cheese, shredded
  • 3 tbsp parsley, finely chopped

Instructions

  1. In a food processor, add cauliflower florets in 3-4 batches and process until “rice” forms. The key to proper coarse rice texture is not to overcrowd the bowl of food processor. Transfer to a medium bowl and set aside.
  2. Preheat large non-stick skillet on medium – high heat and add mushrooms. Cook until golden brown or about 5 minutes, stirring occasionally. Transfer to a medium bowl and set aside.
  3. Return skillet to medium heat and swirl oil to coat. Add onion and garlic, sauté until translucent or about 3 minutes, stirring occasionally.
  4. Add cooked mushrooms, cauliflower “rice”, broth, salt and pepper. Stir, cover and cook for 4 minutes.
  5. Turn off heat, add Parmesan and mozzarella cheese and parsley; stir until cheese is melted. Serve warm with chicken of choice (I like almond crusted chicken).

Store: Keep refrigerated in a glass airtight container for up to 2 days.

Notes

*Or use a bag of store bought cauliflower rice. If using frozen, don’t thaw and add a few minutes to cooking time.

**Sub half of the stock with white wine if you wish.

 Did you make this recipe? Please give it a star rating in the comments.

 

About Olena

Hi, I’m Olena and this is my healthy family recipes blog. Originally from Ukraine, I now live on magic Vancouver Island in British Columbia. I’m here to help you with “What’s for dinner?”.

Made a recipe? Tag @ifoodreal or #ifoodreal on Instagram. I would love to share in the “Look what you made” stories.

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