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This 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
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Get It NowHow 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
By
My creamy cauliflower risotto is packed with mushrooms, parmesan, and fresh herbs. Plus it comes together in just 25 minutes!
Instructions
[ See step photos See my tips ]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 make it? Leave a review or tag me @wholesomeyum on Instagram!
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.
100 Comments
letismith99
0Substituted with a bit of coconut milk and chicken broth. Used lemongrass as an herb, and it was amazing! Thank you 😊
Wholesome Yum D
0You’re so welcome! The coconut milk and lemongrass sound like such a delicious combination. I love hearing how you made the recipe your own!
Lynne
0So good it’s a favorite. I make it a lot.
Wholesome Yum D
0I love hearing that it’s become one of your favorites, Lynne! It means so much to know it’s a recipe you keep coming back to.
Veronica Q
0YUMM! As someone who is not crazy about cauliflower, this helped me enjoy it. I used this as a base and put grilled chicken on top. Will definitely be making again.
Wholesome Yum D
0Glad this cauliflower recipe helped win you over, Veronica. I’t great to hear you’re already planning to make it again.
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.