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.
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.
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.
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Caulliflower Rice Risotto
Print Pin RateIngredients
- 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!
7 Comments
Cheryl
February 4, 2019 at 1:16 pmHow much cream cheese? It is not listed in the ingredients list.
Angela Coleby
February 5, 2019 at 2:41 pm2 tablespoons.
Bradly Harbin
February 27, 2019 at 1:23 pmIt’s cream AND cheese, not cream cheese. And both amounts are listed
Sherri
December 23, 2018 at 9:40 pmOh, 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!!!
Angela Coleby
December 26, 2018 at 11:31 amThanks for the great review!
Jill
May 20, 2014 at 8:11 pmHi 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. : )
Divalicious
May 21, 2014 at 2:38 pmWell 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!