Easy Cauliflower Risotto Recipe

  • Servings : 6-8
  • Prep Time : 15m
  • Cook Time : 35m
  • Ready In : 50m

Cauliflower is among of most versatile vegetables on a ketogenic diet, and definitely should be featured on every pantry out there today. It might get abit carby when you use a too much of it, but if you use it as a side item, stuffing, or part of another recipe – it definitely has true star potential in any dish. Today we have an amazing and super easy cauliflower risotto recipe just for you.


  • 1/2 cup minced fresh parsley
  • 1 head cauliflower, florets cut into 1/2-inch pieces, stems chopped
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons sliced almonds
  • 1 small onion, finely chopped
  • 1 1/2 cups short-grain Arborio Italian rice
  • 2 clove garlic, minced
  • 1/2 cup dry white wine
  • 2.5 cups low-sodium chicken broth
  • 1 spoon unsalted butter
  • 4 ounces Italian Parmesan cheese, grated (1 1/2 cups)


Step 1

Using a food processor, pulse cauliflower florets in a food processor until they are the size of grains of rice. You have to use short pulsed to get the right texture

Step 2

In a medium sized skillet over medium heat cook the onion and garlic in the olive oil until tender.

Step 3

Add cauliflower and toss to coat; add white wine and chicken stock and cook until tender, about 10 minutes.

Step 4

Add chopped parsley and Parmesan cheese.

Step 5

Season with salt and freshly ground black pepper to taste.

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