Why You’ll Love Cauliflower Risotto Recipe

I love how this risotto transforms simple riced cauliflower into a luxurious, cheesy dish in just minutes. I appreciate that it uses everyday ingredients, requires only one pan, and pairs well with almost any protein. It’s perfect for busy nights, and the texture is so comforting that I never feel like I’m missing the rice.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

16 ounces riced cauliflower fresh or frozen
1/4 cup butter
1 onion medium, minced
1/2 cup chicken broth
2 garlic cloves minced
½ cup heavy cream
1 cup Parmesan cheese shredded
½ tsp salt
½ tsp black pepper
2 tbsp fresh parsley to garnish

Directions

1. I place a pan over medium heat and melt the butter. I add the minced onion and sauté it for 3–4 minutes until soft and translucent.

2. I stir in the minced garlic and cook for about 1 minute, just until fragrant.

3. I add the riced cauliflower and chicken broth, bring everything to a gentle simmer, and cook for 5–7 minutes, stirring occasionally, until the cauliflower is tender and most of the liquid has reduced.

4. I reduce the heat to low, then stir in the heavy cream, Parmesan cheese, salt, and pepper. I cook for another 2–3 minutes until the cheese melts and the risotto becomes creamy.

5. I taste and adjust seasoning, remove the pan from the heat, garnish with fresh parsley, and serve warm.

Servings and Timing

Servings: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Variations

I sometimes swap the Parmesan for Pecorino Romano when I want a sharper flavor. For a heartier dish, I stir in cooked chicken, shrimp. If I want a brighter taste, I finish the risotto with a squeeze of lemon juice. For a vegetarian version, I use vegetable broth instead of chicken broth.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. I reheat the risotto gently on the stovetop over low heat, adding a splash of broth or cream to loosen it as it warms. The microwave works as well, though I stop and stir halfway to maintain the creamy texture.

FAQs

Can I use frozen cauliflower rice?

Yes, I use frozen or fresh interchangeably. Frozen may release a bit more moisture, but it cooks down easily.

Does the risotto taste like cauliflower?

It has a mild cauliflower flavor, but the cheese, cream, and aromatics create a rich, classic risotto feel.

Can I make this dairy-free?

I substitute plant-based butter, cream, and cheese to make a dairy-free version.

Can I add vegetables?

I sometimes add peas, mushrooms, or spinach during the last few minutes of cooking.

How do I keep the risotto creamy?

I avoid high heat near the end and stir gently so the cheese melts smoothly.

Can I use a different cheese?

Cheeses like Gruyère or mozzarella work, though Parmesan offers the best texture and flavor.

How do I thicken the risotto?

I cook it a minute or two longer to let excess liquid evaporate, or add a little extra Parmesan.

How do I make it lighter?

I reduce the cream slightly and add more broth for a thinner, less rich version.

Can I double the recipe?

Yes, I double it easily, using a larger pan and allowing a bit more simmering time.

What can I serve with this risotto?

I enjoy pairing it with grilled chicken, roasted vegetables, or salmon.

Can I meal-prep this recipe?

Yes, it reheats well and stays creamy with a splash of broth added during warming.

Conclusion

I love making this cauliflower risotto whenever I want a creamy, comforting dish that still feels wholesome and light. It’s quick, versatile, and so satisfying that it has become a staple in my kitchen.