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Cauliflower Risotto

Creamy Cauliflower Risotto

  • Author: Chef Resha
  • Total Time: 40 minutes
  • Yield: 6 to 8 servings


I want you to feel absolutely free to leave out anything you don’t like and replace it with what you do like. If you want to make less, please halve the recipe and adjust as needed.


  • 2 tablespoons grass-fed butter
  • Extra virgin olive oil
  • Flaky kosher salt
  • Black pepper
  • 12 ounces mushrooms (use what you love)
  • 1/2 teaspoon crushed red pepper flakes
  • 6 cloves fresh garlic, sliced or minced (that you minced yourself!)
  • 1 tablespoon fresh sage, finely chopped
  • 1 tablespoon fresh dill, finely chopped
  • 1/2 teaspoon fresh rosemary, finely chopped
  • 4 cups fresh spinach (SEE NOTE)
  • 1/4 cup chicken stock
  • 32 ounces riced cauliflower (SEE NOTE)
  • 1/3 cup dry white wine
  • 1/2 teaspoon granulated garlic
  • 3/4 cup heavy cream
  • 2 cups pecorino romano cheese, finely grated (plus more if needed)
  • Zest of a lemon


  1. In a large skillet, heat and melt the butter and olive oil until foamy over medium-high heat. Add the mushrooms, tossing to coat in the fat. Season the mushrooms with flaky kosher salt and black pepper, then arrange in an even layer so that as many mushrooms are in contact with the bottom of the skillet as possible to promote browning. Brown the mushrooms for 2-3 minutes per side until they’re all golden brown. This entire process will take anywhere from 8-11 minutes, depending. 
  2. When the mushrooms are all golden brown, add the garlic and cook for about a minute if using sliced garlic, and 30 seconds if using minced. Add the fresh sage, rosemary, and dill. If you notice the skillet is a little dry, drizzle in a little more olive oil. Next, add the fresh spinach. Pour in the chicken stock to deglaze, then quickly toss everything together to wilt the spinach. You want to make sure the liquid is evaporated by at least 90%, so keep sautéing. 
  3. Add the pre-cooked/defrosted riced cauliflower, and season well with flaky kosher salt, black pepper, and granulated garlic. Pour in the white wine. Adjust the heat, and keep sautéing and steaming the cauliflower rice until most of the moisture has evaporated. This will take about 5 to 10 minutes, depending. When the bulk of the moisture is gone, stir in most of the heavy cream. Allow the heavy cream to simmer and reduce and thicken, about 7-10 minutes.
  4. Taste it! Adjust seasoning as needed. When you love the flavor, add the pecorino romano cheese and toss to coat, then stir in the zest of a lemon. Taste it again, and adjust as needed. 
  5. When the mixture has thickened to a risotto consistency, turn off the heat and let stand about 5-10 minutes before serving. Enjoy!


You can use any herb(s) you want for this dish, it truly doesn’t matter. I’m using pecorino romano, but feel free to use parmigiano-reggiano instead — just make sure you grate/shred it yourself. Don’t use any gloopy melting cheese like mozzarella or provolone, etc. It’ll be a huge mess.

You can use previously frozen spinach, just make sure it’s thawed and completely drained of all its liquid.

I used two 16-ounce bags of frozen (thawed and microwave-heated) riced cauliflower. If you do not need to cook that much (I did for meal prep), simply halve the recipe. You can find frozen riced cauliflower just about everywhere now, brand doesn’t matter. You can also rice your own cauliflower with a food processor.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: low carb, keto, sides

Keywords: keto risotto, low carb cauliflower risotto, cauliflower risotto, creamy cauliflower risotto, keto sides, keto recipes

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