Cauliflower rice risotto is a gluten-free variation on the traditional Italian rice dish. Cauliflower risotto makes for an excellent side dish or main dish with this easy recipe.
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What Is Cauliflower Risotto?
Cauliflower risotto is a low-carb version of traditional risotto, featuring cauliflower rice instead of the traditional Arborio rice. Cauliflower rice is finely chopped raw cauliflower. This fibrous vegetable is an excellent substitute for risotto rice because it thickens the cooking liquid, creating a creamy cauliflower risotto. Cauliflower rice risotto recipes typically include chicken broth, white wine, heavy cream, and Parmesan cheese to add flavor.
3 Tips for Serving Cauliflower Risotto
When making cauliflower risotto, consider the following substitutions and preparation tips:
- 1. Add protein. You can serve a side dish of cauliflower risotto with pork chops or roast chicken. Add meat or veggies to the rice dish for flavor and protein. You can make a cauliflower mushroom risotto or short rib risotto.
- 2. Go for a vegan recipe. Use vegetable broth in place of chicken broth when preparing the rice. Cauliflower risotto recipes usually contain cheese and heavy cream to thicken the dish, but you can swap the cheese and cream with coconut milk. Use nutritional yeast instead of Parmesan for a cheesy flavor.
- 3. Make your own cauliflower rice. Purée fresh cauliflower florets in a food processor, or run the cauliflower florets through a box grater to make cauliflower rice. You can also purchase cauliflower rice at the grocery store, usually in the frozen section.
Easy Cauliflower Risotto Recipe
makes
prep time
10 mintotal time
25 mincook time
15 minIngredients
- 1
In a large skillet or Dutch oven, heat the butter over medium heat, then sauté the shallots until softened and translucent, about 4 minutes.
- 2
Add the garlic and stir continuously until fragrant, about 30–60 seconds.
- 3
Add the cauliflower rice, white wine, chicken broth, and thyme to the pan. Season the mixture with salt and stir to combine.
- 4
Bring the mixture to a simmer and cook until the cauliflower becomes tender and the mixture thickens, about 10 minutes.
- 5
Take the risotto off the heat and stir in the Parmesan cheese.
- 6
Serve with additional cheese and garnish with parsley.
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