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 flavorful and hearty – just read the reviews! There are golden brown mushrooms sauteed with garlic and onion, then sprinkled with cheese and parsley.
What Is Cauliflower Rice?
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.
How to Make Cauliflower Risotto
- 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. Or use a bag of store bought cauliflower rice.
- Cook brown mushrooms until golden on high heat.
- Now it’s time to add flavor with onion and garlic. Just saute them.
- Combine all ingredients with broth, salt and pepper. Stir, cover and cook for 4 minutes.
- Turn off heat, add Parmesan and mozzarella cheese and parsley; stir until cheese is melted. Serve warm.
What to Serve Cauliflower Risotto With?
I would serve cauliflower mushroom risotto with baked chicken breast, super easy Instant Pot chicken breast or killer baked chicken thighs. And that’s exactly what I did.
Doesn’t it look amazing? Who needs to go out?! 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!
Eat Low Carb? More Cauliflower Rice Recipes for You:
- Cauliflower fried rice that will blow your family’s mind!
- Thai cauliflower rice that is saucy, flavorful and so tasty!
- May I suggest 24 other cauliflower rice recipes because again, scary carbs?!:)
Cauliflower Risotto
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.
- Prep Time: 12 minutes
- Cook Time: 12 minutes
- Total Time: 24 minutes
- Yield: 6 servings 1x
- 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
- 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.
- 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.
- Return skillet to medium heat and swirl oil to coat. Add onion and garlic, sauté until translucent or about 3 minutes, stirring occasionally.
- Add cooked mushrooms, cauliflower “rice”, broth, salt and pepper. Stir, cover and cook for 4 minutes.
- 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.
Wonderful. But, do you cook the sliced brown mushrooms DRY? Or in oil?
I made this a couple of years ago and loved it but I can’t remember how the mushrooms should be cooked. Somehow it doesn’t seen right to cook them in a dry pan. PLEASE ADVISE!! Thanks!
I cook them dry in hot ceramic non-stick skillet. Mushrooms are 95% water so they release moisture right away in a non-stick skillet. You can add a bit of oil or spray, no problem.
Aha! That is very helpful! I thought it might be a mistake, but I’m glad to know it’s intentional. That means this year’s batch will be even better than the first! Thanks!
I love this unusual twist on risotto! What a great idea!
★★★★★
Thank you! We love this one very much too!
Where’s the video?
Haven’t made one yet.
Delicious! I make this all the time now! I loved a store bought version of this but it’s not at the store I usually go to. So I thought I’d make it myself and it’s great.
★★★★★
Awesome!!! Happy to hear, Chelsea.
This dish is so delicious, even while eating it we were trying to decide the next time to have it!
★★★★★
That is so amazing to hear! Glad you enjoyed my recipe!