Description
A rich, velvety, low-carb cauliflower risotto made with riced cauliflower, Parmesan, cream, and aromatics. It comes together quickly in one pan and delivers comforting risotto flavor without traditional rice.
Ingredients
16 ounces riced cauliflower (fresh or frozen)
1/4 cup butter
1 medium onion, minced
1/2 cup chicken broth
2 garlic cloves, minced
1/2 cup heavy cream
1 cup Parmesan cheese, shredded
1/2 tsp salt
1/2 tsp black pepper
2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Place a pan over medium heat and melt the butter. Add the minced onion and sauté for 3–4 minutes until soft and translucent.
- Stir in the garlic and cook for 1 minute until fragrant.
- Add the riced cauliflower and chicken broth. Simmer for 5–7 minutes, stirring occasionally, until tender and most liquid has reduced.
- Reduce heat to low and stir in the heavy cream, Parmesan cheese, salt, and pepper. Cook for 2–3 minutes until creamy and fully combined.
- Taste and adjust seasoning, remove from heat, garnish with fresh parsley, and serve warm.
Notes
Swap Parmesan with Pecorino Romano for a sharper taste.
Add chicken, shrimp, for more protein.
Use vegetable broth for a vegetarian version.
Reheat gently with a splash of broth or cream for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 4g
- Sodium: 610mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg
