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Free Printable: Low Carb & Keto Food List
Get It NowThis Creamy Cauliflower Risotto Tastes Like the Real Thing
Whenever I’m craving a warm, comforting bowl of risotto but don’t want to spend an hour stirring rice, I make this cauliflower risotto instead. It has all the creamy texture and rich flavor I love in the classic version, but it’s faster, low carb, and made with cauliflower rice. I’ve been making it for years, and honestly, I don’t miss the traditional kind at all. Here’s why this one’s a staple in my kitchen:
- Rich mushroom flavor – I use a generous amount of cremini mushrooms and cook them down until they’re golden and full of umami. The flavor soaks into every bite.
- Creamy texture without the fuss – Traditional risotto takes constant stirring, but this one comes together in a single pan with way less effort. The cauliflower cooks fast, and the cream and cheese do all the magic.
- Simple ingredients, big flavor – You only need a handful of pantry staples and fresh veggies to make it. No fancy ingredients or special techniques required.
It’s the cozy side (or meatless main) you didn’t know you needed. Make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for my mushroom and cauliflower risotto recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Cauliflower – You can rice your own cauliflower florets or just use frozen cauliflower rice. I’ve done both, and either one works great in this recipe.
- Cremini Mushrooms – I used cremini mushrooms here, but white ones are totally fine too. Sometimes I grab the pre-sliced kind to save time, but you can slice them yourself if you want them thinner.
- Unsalted Butter – I like to saute the mushrooms and onions in butter for the flavor, but olive oil or avocado oil work just fine too.
- Onion – I dice it up pretty finely so it blends into the risotto. Yellow or white onions both work.
- Garlic – Fresh minced garlic gives the best flavor, but 1 teaspoon jarred garlic is great when I’m in a rush.
- Fresh Thyme – Fresh herbs make such a difference, especially in this dish. If you only have dried, use about 1/4 to 1/2 teaspoon instead.
- Broth – I went with chicken bone broth for extra flavor and nutrients, but regular chicken broth is totally fine. If you’re keeping it vegetarian, vegetable broth works, or swap in a splash of dry white wine for extra flavor.
- Heavy Cream – This is what makes the cauliflower risotto so creamy. If you need a dairy-free option, full-fat canned coconut milk works too.
- Grated Parmesan Cheese – Adds flavor and helps thicken the sauce. Freshly grated is best if you can!
- Sea Salt & Black Pepper
How To Make Cauliflower Risotto
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Brown the mushrooms and onion. Melt the butter in a large skillet, then add the mushrooms and onions. Cook them until they’re soft and golden.
- Add garlic and thyme. Stir in the garlic and thyme and saute for about a minute, just until they smell amazing.
- Simmer the cauliflower and broth. Add the cauliflower and bone broth, bring it to a simmer, and let it cook until the cauliflower is tender and most of the liquid is gone.
- Stir in the parmesan cheese. Turn the heat down and mix in the cream and parmesan. Keep stirring until the cheese melts and the sauce turns creamy. My cauliflower risotto is ready to go at this point, but I like to sprinkle a little extra fresh thyme on top before digging in.
My Recipe Tips
- I cook the mushrooms until they shrink down by at least half and there’s no liquid left in the pan. If it’s still a little watery, I just turn up the heat at the end to cook it off.
- I like using a food processor (I use this one) to rice the cauliflower because it’s quick and super easy. I usually go with the grater blade for the best texture, but the S blade works fine too if you pulse it a few times and keep an eye on it.
- I used a ceramic nonstick pan. This one works especially well for cauliflower rice because it keeps it from sticking without needing a ton of oil.
- Riced cauliflower reduces way faster than regular rice. It usually takes just 3 to 5 minutes. You’ll know it’s ready when it’s tender and the pan looks dry.
- Once the cheese melts and everything looks creamy, it’s done. If you cook it too long at this stage, the sauce can thicken too much or even separate.
- The broth, cheese, and even the butter can vary in saltiness. I always give it a quick taste before serving and adjust the salt and pepper as needed.
Cauliflower Risotto
My creamy cauliflower risotto is packed with mushrooms, parmesan, and fresh herbs. Plus it comes together in just 25 minutes!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Melt the butter in a saute pan over medium heat. Add the mushrooms and onions, and saute for about 10 to 15 minutes, until the onions are translucent and browned, and the mushrooms are soft and browned. The mushrooms should reduce in size by at least half, and no liquid should remain. (If needed, you can increase heat at the end to help evaporate the liquid.)
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Add the minced garlic and thyme. Saute for about 1 minute, until fragrant.
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Add the cauliflower and bone broth. Increase heat to bring to a simmer, then simmer, stirring occasionally, until the cauliflower is tender and liquid is reduced, about 3-5 minutes.
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Reduce heat to low. Stir in the cream and Parmesan. Continue to heat, stirring constantly, for about 1 minute, until the cheese melts and sauce is smooth. Season with sea salt and black pepper to taste.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help you get the best texture, nail the flavor, and make this cauliflower risotto turn out perfectly every time.
- Serving ideas: See my serving ideas below for easy ways to turn this into a full meal or pair it with your favorite mains.
- Store: Keep cauliflower risotto in the refrigerator in an airtight container. It will last 3-4 days in the fridge.
- Reheat: Warm in the microwave or a skillet on the stovetop, until hot.
- Freeze: Cool completely, then freeze in a freezer bag or freezer container for up to 3 months. Thaw overnight in the fridge before reheating.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Cauliflower Risotto
Serving Ideas
Wondering what to serve with cauliflower risotto? Here are some of my favorite pairings that turn it into a full, satisfying meal:
- Steak or Chicken – You can’t go wrong with a juicy filet mignon or sirloin steak. I also like pairing cauliflower risotto with simple chicken leg quarters or baked chicken thighs, and if I’m feeling fancy, I’ll go for asparagus stuffed chicken.
- Seafood – Risotto and seafood just work. I pair it with baked salmon, air fryer tilapia, or pan seared halibut. For something a little fancy, try lobster tail or garlic butter shrimp.
- Pork – Cauliflower risotto makes the perfect cozy side for stuffed pork chops or slow cooker pork tenderloin when I’m in the mood for a full-on comfort meal.
- Salads – If I’m making this risotto the main event, I’ll add a side salad like creamy cucumber salad or a simple Caprese salad.
94 Comments
George
0So yummy, the sauce was rich and creamy. I couldn’t find any chicken bone broth in my local store so I substituted it for a chicken stock pot and it worked really well
Maya | Wholesome Yum
0I’m so glad you liked this recipe, George! Yes, chicken stock works just fine instead of bone broth.
Lynne
0The best! Made this several times! I double it for leftovers👍🏻
Maya | Wholesome Yum
0Thank you, Lynne! Yes, I think the leftovers are delicious!
Tammy
0This was delicious! I substituted shallots for onions and added fresh peas! Will definitely make this again! Thank you for the wonderful recipe!
Ida
0This was absolutely DELICIOUS!! So good!! Way better than the store bought that I usually purchase. My niece who’s a non-veggie eater even liked it. I will definitely be making this again!!
Holly
0Made this for dinner tonight. It was delicious!!!! My husband said this was the best risotto he has ever had. Had it with chicken. Even our children loved it. We definitely make this again.
Teri
0Could this be tasty with half and half versus heavy whipping cream? I just don’t keep that on hand — thanks. Sounds yummy.
Wholesome Yum D
0Hi Teri, Half and half would work in this recipe.
Calli M
0Wow! I am a huge risotto fan and was very skeptical of this recipe. I am completely blown away. A must try!!
Judy
0Do you have a non dairy sub for the parmesan cheese? Non dairy parm isn’t that good and didn’t thicken. We tried. Gave it a 7 out of 10.
Wholesome Yum D
0Hi Judy, Maybe you could use a cornstarch substitute to thicken the sauce.
Vicky Patrick
0Very delicious. Added more cheese to be 1/2 cup . Wonderful.
Ruth
0Easy, tasty, yum.
Kathryn
0Wow where had this recipe been in my keto life. All the flavours of risotto and the texture is so creamy and rice like. This is going on rotation at my place. Thank you.
Jackie Korchak
0I followed your instructions letting all the liquid evaporate. It turned out creamy and very flavorful. I could hardly leave it alone; it was so good! I used fresh rice cauliflower & baby portobello mushrooms. Thank you.
natalie
0Has anyone tried baking a keto risotto?
Wholesome Yum D
0Hi Natalie, I have never tried that.
Nicole
0So incredible! Even my vegetable-hating kids loved this one. What an amazing dish!
Sarita
0My husband literally could not believe this was cauliflower. SO flavourful!
Traci
0This was the most delicious cauliflower recipe. It had such a good flavor to it and the cauliflower taste was very well hidden in the recipe.
Bity.L
0OMG, this recipe is to die for! The creamy, savory texture and earthy flavors have me drooling all over my keyboard. I can’t wait to whip up a batch and indulge in a cozy night in with this delicious comfort food.
Jenn
0I loooved the creaminess of this dish and the mushrooms are so good in it!
Wendy
0Delicious. I substituted the thyme w herbs de provence, just because that was what I had. It was amazing. Also I used bagged riced cauliflower. Threw it in frozen, cooked a little longer to get rid of the extra water.
Morgan
0This was sooooo good. I had some alterations because of lack of ingredients. I started with frozen cauliflower rice, but it wasn’t enough so I finely chopped a bag of frozen seasoned broccoli and cauliflower florets. Everything else was the same. It was amazing!
Natasha
0Absolutely loved this meal, my husband has been struggling with bland/boring made to eat meals. And I felt like he was on the verge of giving up. But I think this meal alone, has helped him and myself stay encouraged to continue this lifestyle change. I also invested into some “magic” cereal recently.. very much looking forward to that arrival as well.
Carolyn Cucinotta
0Made this for my hubby and his dad. I followed the recipe but used frozen riced cauliflower (thawed overnight, and surprisingly didn’t really need any draining or squeezing).
I added sautéed scallops and shrimp at the end and drizzled white truffle oil at serving.
Over a month later my FIL is still talking about it so I’m making it again tomorrow. Big hit, great recipe with amazing flavors, yet easy enough for unskilled cooks.
Thanks for making me look like a crazy good chef. ?
Lisa
0Loved it! Was a little concerned about the number of mushrooms, seemed like an awful lot, but they cooked down quite a bit. Used frozen riced cauliflower instead of fresh. I followed microwave directions on the cauliflower before adding it. Chopped up 4 strips of cooked bacon and added it towards the end of cooking time. I’m sure it would have been delicious without the bacon but why not add bacon whenever you can? Never disappointed with recipes on this site.
Beverly
0Can you use Frozen Cauliflower Rice?
Wholesome Yum D
0Hi Beverly, Yes, you can!
Cookie
0This was one of the sides for Easter Sunday. Absolutely DELICIOUS! Will definitely make again!
Vikki
0This recipe is a gem! I’ve made it several times. My husband couldn’t believe that it was cauliflower, he thought it was made from regular rice.
Debra Worth
0Absolutely love this dish! Very flavorful and no cauliflower taste. A little time consuming to make, but I believe (never made) risotto made with rice is even more so. Highly recommend! Pairs well with any meat dish and a veggie (I made breaded pork chops and asparagus). Makes enough for ample leftovers.
Lynn Kitabchi
0Add smoked gouda cheese about 3/4 lbs wow a whole other level. I used your scientific but changed it. I cook a lot.
Ebony
0Absolutely delicious and doesn’t have that cauliflower taste! I used frozen cauliflower and a bag of Parmesan, Romano, Asiago cheese blend. I also added some asparagus that I needed to use and it was delicious! Even the non-Keto eaters enjoyed it.
Maritina
0It looks so delicious and easy! I’m making it today using vegan heavy cream and cheese. I will also use veggie broth instead of chicken! I’m already looking forward to it and it’s only 8am 🙂 Thank you for sharing it with us and keep up the good work!
Alicia P
0Made this for dinner tonight and I am very impressed! We have been moving towards more dishes using cauliflower rice and I highly recommend this recipe. Kid approved as well!
Ernie
0Recipe states Portobello mushrooms and I think it clearly means Crimini since that is what is shown in the picture of the dish.
Gail
0why are there wide gaps and spaces in the recipes?
Wholesome Yum D
0Hi Gail, Maybe the page you are viewing didn’t load correctly because you should be seeing pictures within the recipe.
Mary Ellen
0I’ve never riced cauliflower. Could I use store bought frozen cauliflower? If so do I need to alter anything else? Thank you.
Wholesome Yum D
0Hi Mary Ellen, You could use frozen cauliflower rice, just make sure you press the water out after cooking to make sure the risotto has the right consistency.
Lindsay P
0Hi! I was going to use frozen riced cauliflower as well. Just wondering what you mean press out water after cooking? Should you heat the cauliflower first and then remove the water before adding to the pan?
Wholesome Yum D
0Hi Lindsay, If you cook the cauliflower rice in the microwave there will usually be water in the bag that you would want to drain before placing it in the pan. I think it would be easier to cook the cauliflower before because in my experience with frozen cauli rice it is a frozen clump and hard to cook that way.
Mary
0This is an amazing recipe. Absolutely love, love it. ❤️❤️
Rita
0Awesome! Made it exactly as written – it was perfect.
Shena Vaughn
0Awesome recipe. Quick, simple, and tasty!!!
Mimosas
0Can I add Vegan cream cheese For the Sauce
Wholesome Yum M
0Hi Mimosas, Yes that should work fine. Enjoy!
Katie
0This was absolutely AMAZING! I will be making again and again for side dishes for myself as well as entertaining for guests. I didn’t have heavy whipping cream on hand, so I used coconut milk, but it still tasted fantastic (had a hint of coconut taste). I added more parmesan than the recipe called for since…why not?! Overall, 10/10 – loved this! Thanks so much!
Lynda Pedersen
0Another winning recipe!! Thanks Maya!
Paola
0Can you use coconut milk instead of the cream?
Wholesome Yum M
0Hi Paola, Yes! Of course, your recipe will have a slight coconut flavor, but the recipe will work just as well with coconut milk.
Karen
0Sorry, I couldn’t find a place to start a new comment. I’m trying to figure out where you’re getting 4 g of sugar, besides what the carb count should already include? There’s nothing in the recipe that has sugar in it, just carbs, so it was confusing and I was searching the ingredients over again trying to figure out what in the world had sugar in it . Thanks.
Wholesome Yum M
0Hi Karen, The sugars are from the onions and garlic. If you are interested in learning more about the carbs in onions, you can check out my Are Onions Keto? post.
Megan Bowes
0This recipe is very tasty! It is easy to make and delicious. My husband liked it also. I’ve already shared it with a friend Thank you!
Sarahlynn
0Easy to make and quite tasty! Add protein and extra fat for a one-pot keto meal. (And extra cheese… because yum.)
Bianca
0This is a great recipe! I tried it for the first time today and it was absolutely delicious!
Denise
0I have made this recipe about 4 times and I love it. I have used fresh cauliflower and found from error that cooking the cauliflower before ricing it is not a good idea. The directions are helpful and most concise. I don’t usually share the finished product with my family because they have preconceived ideas about cauliflower, so I can eat all of it.
ToniA
0I used 2 packages of frozen riced cauliflower and thawed it, drained it and sautéed it dry in a pan further and then proceeded to follow the recipe. I’m picky about my mushrooms so they were sliced thin and sautéed in butter and I used fresh grated Romano cheese. It was so delicious and a huge hit at our family birthday cookout with filet mignon!
Jessica
0I added a little extra cauliflower since it’s a more watery vegetable and doesn’t absorb the liquid as much as a rice would. Turned out delicious.
Kay
0My family loved this so much, my husband couldn’t tell it was cauliflower and my daughter ate it ( she is eight)! It was so yummy. I can’t wait to eat it again! Thanks for the recipe!
Cassandra
0I know cream thickens up pretty well so I’m unsure about this – could I sub almond milk instead? I’m looking for a way to reduce the calorie load more.
Wholesome Yum M
0Hi Cassandra, I think almond milk will probably work, although your sauce won’t get quite as thick. You can thicken it with xanthan gum or do half cream, half almond for the sauce.
Nora
0This recipe is STUNNING!! The flavor is so rich and delicious! There’s absolutely no way you can tell it’s cauliflower instead of real rice, which is my favorite kind of cauliflower rice recipe! 😛 This was an easy 10/10 for us in both flavor and prep/cooking and we can’t wait to have it again!
Obakeng
0I do not like rice, so I had to try this recipe. I love it. Because Parmesan cheese is expensive and heavy cream gives me flatulence, I used a little mozzarella and cream cheese. The substitutions worked quite well.
I enjoyed it. Keto isn’t so bad after all