Can I use pre-riced cauliflower to save time?

Absolutely! Pre-riced cauliflower from the produce section or freezer aisle works perfectly in this recipe. If using frozen, there's no need to thaw first—just expect to cook a few minutes longer to evaporate the extra moisture.

Is there a substitute for white wine in this recipe?

Yes, simply use additional vegetable broth with a tablespoon of lemon juice or white wine vinegar to mimic the acidity and brightness that wine provides. You'll still get a flavorful result without the alcohol.

How do I know when the cauliflower risotto is done cooking?

The cauliflower should be tender but not mushy, with a small amount of liquid remaining in the pan. Unlike rice risotto that needs to be perfectly al dente, cauliflower risotto offers more flexibility—taste as you go and stop cooking when it reaches your preferred texture.

Can I make this dish vegan?

Definitely! Replace whole milk with your favorite plant-based milk (unsweetened almond or oat work well), and substitute the parmesan with nutritional yeast or a vegan parmesan alternative. The result will still be creamy and delicious.

Cauliflower Risotto Recipe

Description

This creamy cauliflower risotto is a delicious, low-carb alternative to traditional risotto, made with riced cauliflower, fresh vegetables, mushrooms, and parmesan cheese. It’s rich, comforting, and packed with flavor, perfect as a light main or elegant side dish.

Ingredients

Units Scale

Vegetables

1 large (908 g) head of cauliflower, about 4 cups riced
1 cup (227 g) sliced brown mushrooms, 1/4″ thick
1/2 cup (63 g) diced yellow onions, 1/4″ dice
2 teaspoons (6 g) minced garlic
1/2 cup (70 g) sliced asparagus, cut into 1/4″ coins
1 cup (142 g) grated zucchini, grated
1/2 cup (71 g) green peas, fresh or frozen

Liquids

2 tablespoons (30 ml) olive oil, divided
1/4 cup (60 ml) dry white wine
1/2 cup (120 ml) vegetable broth, or stock
1/2 cup (120 ml) whole milk

Finishing Ingredients

1/2 cup (56 g) grated parmesan cheese
1/2 teaspoon (3 g) kosher salt
1/4 teaspoon black pepper
1 teaspoon lemon zest
1 tablespoon (3 g) chopped parsley
1 tablespoon (1 g) sliced basil

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Instructions

Make the Cauliflower Rice: Carefully grate the cauliflower florets using the largest hole on a box grater until you have about 4 cups of riced cauliflower. Alternatively, a chef’s knife or food processor can be used to achieve rice-sized pieces.
Cook the Mushrooms: In a large Dutch oven or sauté pan, heat 1 tablespoon olive oil over medium-high heat. Add the sliced mushrooms and sauté until tender, about 3 minutes. Remove the mushrooms and set aside on a plate.
Sauté the Alliums and Rice: Reduce heat to medium and add the remaining 1 tablespoon olive oil. Add the diced onion and minced garlic, cooking until soft and translucent, about 2-3 minutes. Stir in the cauliflower rice and sauté for another 2 minutes to slightly cook the surface.
Deglaze the Pan: Pour in the dry white wine, stirring and scraping the bottom of the pan to deglaze. Cook until the wine evaporates, about 2 minutes. (For a non-alcoholic option, use vegetable broth.)
Cook the Vegetables: Add the asparagus, zucchini, and peas. Stir to combine, then increase the heat to medium-high. Pour in the vegetable broth and milk, stir well, and cook until the liquid is mostly evaporated and the cauliflower is tender, about 6-8 minutes.
Add Cheese and Finish: Turn off the heat. Stir in the grated parmesan cheese, kosher salt, and black pepper. Add the cooked mushrooms and lemon zest, mixing everything until well combined. Taste and adjust seasoning as needed.
To Serve: Garnish with chopped parsley, sliced basil, and extra parmesan cheese if desired. Serve immediately while hot.

Notes

For a dairy-free version, substitute whole milk and parmesan cheese with non-dairy alternatives.
Use pre-riced cauliflower to save time.
Add a splash of lemon juice for extra brightness at the end.
Customize the vegetables based on what is available or in season.

Nutrition

Serving Size: 1 serving (about 1/4 of recipe)
Calories: 185
Sugar: 7 g
Sodium: 490 mg
Fat: 10 g
Saturated Fat: 3 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 5 g
Protein: 9 g
Cholesterol: 10 mg