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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
Jillian
0I really liked this recipe. I went a little off base and made a few adjustments primarily that I didn’t have an onion or the specific spices so I just used onion salt/what I had. I also didn’t measure anything but it turned out amazing! Definitely going to be making again.
Melanie
0This was delicious!! I had a little trouble getting the cream to thicken so I sprinkled some almond flour in. Even my husband, who’s not a big cauliflower fan, enjoyed it!
drithalk@yahoo.com
0Been craving risotto for a long time but when I look at the carb content on the rice I want to cry now this Looks yummy… my dinner tonight, Risotto finally
Janice Maitland
0Oh my goodness, this is perfect! I followed the recipe and didn’t make any adjustments. There is no reason to go back to pasta risotto – this tastes the same Thank you! I am eager to try other recipes – the cheesecake brownies are coming out of the oven now.
Rebecca
0This sounds great—I miss risotto! Is there any reason I couldn’t use vegetable broth instead of bone broth (to make it vegetarian?). Thanks!
Wholesome Yum M
0Hi Rebecca, Vegetable broth would work just fine in this recipe. Enjoy!
Kimberly
0Taste delicious! My hubby says this recipe is a keeper.
Easy to make and very filling. It is hard not scoping up a second helping.
Lea
0This was delicious! Definitely a recipe to print and make again.
Kate Holmes
0This was by far the BEST cauliflower rice recipe I’ve tried. Make it.
Anne Stabile
0I admit, I was skeptical about the “doesn’t taste like cauliflower” claim, but I made it and was pleasantly surprised! Even my husband–a dyed-in-the-wool Italian food lover– ate two big helpings. It’s wonderful as a meal, or great as a side dish. Thanks so much, Maya! Don’t know what I’d do without your Keto recipes and information. Down 20 pounds as of this date, but the best part is, I feel so much better. Little by little I’ll convert my husband, too. Still haven’t found a pizza crust that he likes yet…but I’ll keep trying.
Heather Vickery
0Hello Maya, Wondering if you have any recipes low carb for smoothies. I have been on Keto over a year and hanging out for a delicious smoothie. Many thanks. PS love your recipes
Wholesome Yum M
0Hi Heather, Yes! Here are 3: Strawberry Avocado Smoothie, Keto Low Carb Green Smoothie Bowl, and Healthy Chocolate Peanut Butter Low Carb Smoothie.
Kerrie Prentice
0I love it. I defrosted the frozen cauli in the microwave first then chopped it. I added leftover Xmas ham and a few peas, it was delish!! Definitely on my menu from now on!
Kristal
0This was delicious! Of course, it doesn’t have the same chewy “bite” as real risotto, but it’s really tasty and doesn’t taste a bit like cauliflower!
Georgeann
0This looks awesome! Can you use frozen cauliflower rice in this recipe? If so, how does cooking time change?
Wholesome Yum M
0Hi Georgeann, Yes, you can use frozen cauliflower! Sautee it in a pan first to remove some of the moisture, then continue on with the recipe as written.
Lathiya
0This is an interesting twist of using cauliflower rice instead of normal ones. The risotto looks delicious.
Sheena
0Hi Maya, just wondering if I can substitute the bone broth with veggie broth? If so, do you have a recommendation for which brand? or is it better to make my own.
Wholesome Yum M
0Hi Sheena, Yes, you can make that substitution without any issue! It’s always cleanest to make your own, but read the ingredients labels if you decide to go the store bought route.
cecilia mims
0I love this recipe. I truly love rice of every type, and I have never found a recipe where cauliflower was -to me- an acceptable substitute…. until now, that is! I ate this for three nights: once with chicken, once with a slice of roast beef, and once with fish. All delicious. The only change i made was that I used button mushrooms. Portobellos can be a bit overwhelming for me. I plan to make another batch to freeze this afternoon.
Fiorenza
0I’ve never heard of cauliflower risotto before I saw this recipe, and I have been more than happy to try something different about our Italian Risotto.
Very good, molto buono!
Thanks 😉
Katie
0This is so good! My family loved it!
Eileen Kelly
0This is a delicious risotto. The flavors are absolutely perfect and the family enjoyed it. A great low carb recipe.
Jen
0This was fantastic and even better reheated! I didn’t buy enough mushrooms so I added some celery and it was delicious. I’ll make with all mushrooms next time to see the difference. Served with shrimp the first night and added bacon to it the second. So yummy!
Elle
0Wouldn’t it be easier to just repeat the serving size in the nutrition info instead of referring back to the recipe? It would require less typing and be WAY more user friendly.
Wholesome Yum A
0Hi Elle, the serving size is right above the recipe card, in the “recipe notes” section. It’s 1 cup.
Nadia
0This looks incredible! Can you make this without the mushrooms?
Maya | Wholesome Yum
0Hi Nadia, Yes, you can! They provide a lot of flavor for the dish, though.