Cauliflower Risotto

Traditional Creamy Risotto made with cauliflower to cut the carbs.

Course Main Dish

Cuisine Italian

Keyword cauliflower risotto

Prep Time 5

Cook Time 20

Cooling Time 5

Servings servings

Calories 342kcal

Add the cauliflower florets to a food processor and pulse until riced stopping to push down large chunks using a spatula as needed. Set aside.
Melt butter in a skillet over medium heat.
Add onion and garlic; cook until tender, about 3 minutes.
Stir in riced cauliflower; cook for 3 minutes more. Add mushrooms and cook until tender, about 3 minutes.
Stir in chicken broth and reduce down for about 5-6 minutes until it is absorbed, stirring frequently.
Stir heavy cream, Parmesan cheese, salt, pepper, and thyme into the skillet; cook over medium heat until creamy and thickened, about 5-6 minutes.
Remove from heat and allow to cool and thicken slightly for a few minutes before serving.
Best stored in an air tight container in the fridge 3-5 days.
Tip: complete this dish by topping it with some grilled or blackened chicken thighs or shrimp!