Cauliflower Risotto

5 from 14 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
  • Prep Time: 12 minutes
  • Cook Time: 12 minutes
  • Total Time: 24 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Stove
  • Cuisine: Italian


  • 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


  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.


*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.

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