Gluten Free/ Low Carb/ Main Dishes/ Vegetarian

Cauliflower Rice Risotto

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Cauliflower rice risotto is a delicious low carb substitute for the rice version.  The texture is very similar to risotto and makes a great comfort dish.

A quick and easy dish to make too, this healthy version of risotto does not take long to make.

cauliflower rice

 

If you want an alternative to the heavy, carb loaded rice risotto then once again cauliflower is your friend!  What’s even better is that this cauliflower rice risotto does not take long too cook, opposed to the traditional rice risotto, and you are not standing stirring and stirring!  I sometimes cook this cauliflower rice risotto when I need dinner quick,  as it is simple and easy to make.   This recipe has spinach in it which is entirely optional.  You could add any other veggies or even meat to this dish to make it your own.  Or just have it simple with cauliflower and cheese.

cauliflower rice

Rather than grate the cauliflower in a food processor, I use a grater, purely as it gives larger chunks of cauliflower which gives it a more “rice risotto” appearance.  Feel free to blitz away with the food processor though as the end result is not much different to the hand grated version.  Apart from the bloody knuckles where the hand grater catches me.  Everytime. 

cauliflower rice

 

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Caulliflower Rice Risotto

3.67 from 3 votes
Print Pin Rate
Course: Main Course, Vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 283kcal
Author: Angela Coleby

Ingredients

  • 1 Cauliflower, small to medium head
  • 1 cup (30g) Fresh spinach
  • 1 Onion, small
  • 2 tablespoons Cream Heavy/double
  • 1/2 cup (50g) Parmesan cheese grated
  • 1/2 cup Vegetable stock
  • 1 tablespoon Olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  • Heat the olive oil in a large pan over a medium heat.
  • Add the onion and gently saute for about 5 minutes until tender.
  • Add the cauliflower and toss to coat in the oil.
  • Add the spinach and vegetable stock, simmer on a gentle heat for about 10 minutes until tender.
  • Add the cream and cheese, stir well and season.
  • Cook for a further 2-3 minutes until the cheese has melted.
  • Eat and enjoy!

Notes

Serves 1- 2
Nutritional Info per half recipe: 283 Calories, 20g Fat, 14g Protein, 14g Total Carbs, 6g Fibre, 8g Net Carbs

Nutrition

Calories: 283kcal
Tried this recipe?Mention @Divalicious_Recipes or tag #divaliciousrecipes

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7 Comments

  • Reply
    Cheryl
    February 4, 2019 at 1:16 pm

    How much cream cheese? It is not listed in the ingredients list.

    • Reply
      Angela Coleby
      February 5, 2019 at 2:41 pm

      2 tablespoons.

    • Reply
      Bradly Harbin
      February 27, 2019 at 1:23 pm

      It’s cream AND cheese, not cream cheese. And both amounts are listed

  • Reply
    Sherri
    December 23, 2018 at 9:40 pm

    Oh, this was delicious!!! I have been trying different cauliflower dishes without much success. However, this is awesome! I used what I had – a bag of Birdseye riced cauliflower, frozen chopped spinach, thawed and squeezed dry and chicken broth. A little at a time, just like you make risotto. All the rest as is.

    Try this, you will love it!!!

    • Reply
      Angela Coleby
      December 26, 2018 at 11:31 am

      Thanks for the great review!

  • Reply
    Jill
    May 20, 2014 at 8:11 pm

    Hi Divalicious, what size/type grater did you use? I’m guessing at course or all-purpose, rather than julienne, etc? Fyi, I looked the terms up. Learned something new! Yeah. : )

    • Reply
      Divalicious
      May 21, 2014 at 2:38 pm

      Well done on the learning of terms! 😉 I used a standard all purpose one and used the largest holes to grate the cauliflower. Hope you enjoy it!

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