Cauliflower heaven. That's where you'll be when you rediscover risotto, made with one of our fave low-carb veggies. Creamy? Check. Satisfying? You bet. Vegetarian and indulgent? But of course!
May 10 2018 recipe by Anne Aobadia, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dinner, Meal
Cauliflower heaven. That's where you'll be when you rediscover risotto, made with one of our fave low-carb veggies. Creamy? Check. Satisfying? You bet. Vegetarian and indulgent? But of course!
USMetric
4 servingservings
Ingredients
- 12⁄3 lbs 750 g cauliflower
- 1¾ cups 425 ml heavy whipping cream
- 3 oz. 85 g butter, divided
- 1 tbsp 1 tbsp onion powder
- 3 tbsp 3 tbsp lemon juice
- 3 oz. 85 g Parmesan cheese
- salt and ground black pepper
- 10 oz. (4 cups) 280 g (950 ml) baby bella mushrooms
- 2 2 garlic clovegarlic cloves
Serving
- 2 tbsp 2 tbsp pine nuts
- 3 tbsp 3 tbsp fresh thyme or fresh parsley
- 2 oz. 55 g Parmesan cheese
- 1 tbsp 1 tbsp olive oil
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Making low carb simple
Instructions
Instructions are for 4 servings. Please modify as needed.
Rinse and trim the cauliflower and shred with the coarse side of a grater, or divide into smaller florets and pulse in a food processor until rice-sized.
Add cream, half of the butter, onion powder, and lemon juice in a large skillet and bring to a simmer.
Add cauliflower and simmer on medium heat, stirring frequently, for 15-20 minutes or until it becomes as tender as you like it.
Add coarsely grated parmesan cheese and let it melt while you mix it in. Season with salt and pepper.
While the cauliflower risotto is simmering, fry the sliced mushrooms and garlic in the rest of the butter until golden. Season with salt and pepper.
Heat a small, dry skillet over medium heat. Add pine nuts. Stir constantly to prevent burning. Toast until they get some color.
Add the fried mushrooms to the risotto and stir to combine. You can also add the mushrooms on top.
Serve the risotto with freshly chopped herbs and some extra parmesan. Top with toasted pine nuts and sprinkle with olive oil.
Tip
Just like with rice, some prefer a softer texture, and some like it al dente. Be sure to test the cauliflower mixture frequently and get it off the heat before it becomes too mushy.
Substitutes
For a vibrantly green dish, try broccoli instead of cauliflower. Pay extra attention to taking it off the heat before it turns into a mash. You can use any kind of mushroom you like or substitute it for seafood.
Storing the dish
This dish keeps for 2-3 days in the refrigerator and reheats well in the microwave. Perfect for a lunchbox.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
17 comments
1
BobM
May 10 2018
So, where can you see the ratings (that is, actual comments)? I accidentally rated this twice, once on my phone, and once on my computer, because I was looking for comments. I did not want to rate the recipe, since I have not tried it. That's a terrible interface.
- 1 comment removed
3
Angie
May 10 2018
Instead of adding the mushrooms to the top of the finished product i would add them in it. I am going to try this. Looks great. Thanks Diet Doctor.
4
Karen
August 20 2018
Love this, i stir in the cooked mushrooms before serving. Perfect dish when I want a creamy pasta.
5
Sara
August 31 2018
I dont rice the cauliflower. It's to mushy. I break it into tiny pieces. I add I diced onion with some butter, fry until soft then add cream & cauliflower etc. I add the mushrooms 5 mins before done. Also use a little flour to thicken the sauce.
6
Adriana
October 28 2018
This recipe has become one of my favorites. I changed the shiitake mushroom for Oyster mushrooms and the plate was an absolute delish!!! Thanks so much, Diet Doctor's team!!! ;)
Rosalie Tennent
January 22 2019
Simply delicious! I used an onion instead of powder and cooked it first. Thank you!!!
8
Steve
February 16 2019
I substituted prawns for mushrooms and was absolutely beautiful...used food processor for the cauliflower as easier than grating. Good low carb recipe. Mixed prawns in for the last 3 mins.
9
carol k
April 3 2019
made this today used fresh onion and sweated it lightly in butter with one finely chopped courgette and ditto yellow pepper, added sauteed mushrooms into risotto and then served sprinkled with chopped parsley Super delicious
10
earthtojai
February 11 2021
I made this last night, the only change was, I used a small quantity of fresh onions instead of onion powder (only 8g per serving) and while I used the lemon juice for mine I omitted it from my husbands. I can honestly say I enjoyed it more than any rice risotto I've ever had - I was not expecting that! I calculated the carbs with the specific ingredients I used and it came out at 9 grams per serving (including lemon juice), lower that the estimate on here. Its definitely worth checking individual ingredient packages because the carb content of things like cream vary a little between types /brands.
Reply: #11
11
Reply to comment #10 by earthtojai
Kristin Parker Team Diet Doctor
February 12 2021
I made this last night, the only change was, I used a small quantity of fresh onions instead of onion powder (only 8g per serving) and while I used the lemon juice for mine I omitted it from my husbands. I can honestly say I enjoyed it more than any rice risotto I've ever had - I was not expecting that! I calculated the carbs with the specific ingredients I used and it came out at 9 grams per serving (including lemon juice), lower that the estimate on here. Its definitely worth checking individual ingredient packages because the carb content of things like cream vary a little between types /brands.
Thank you for your feedback. I am glad you enjoyed this dish. Yes, it's always a good idea to read nutrition information and ingredients as they can vary between brands.
12
Diana
March 6 2021
This was delicious. As another reviewer noted, I also used a bit of chopped onions instead of the onion powder. My 17-year-old daughter loved it too. Great texture and flavor. Thank you, Diet Doctor!
Reply: #13
13
Reply to comment #12 by Diana
Kerry Merritt Team Diet Doctor
March 6 2021
This was delicious. As another reviewer noted, I also used a bit of chopped onions instead of the onion powder. My 17-year-old daughter loved it too. Great texture and flavor. Thank you, Diet Doctor!
Sounds great! So glad you both enjoyed it!
14
POOINIE
July 23 2021
Can the cauliflower part of the dish be frozen?
Reply: #15
15
Reply to comment #14 by POOINIE
Kristin Parker Team Diet Doctor
July 23 2021
Can the cauliflower part of the dish be frozen?
It may get a little runny when thawed and reheated, but it should be fine overall.
16
Sonia
August 17 2021
Would like to make this dish with a substitute for the cream (I am dairy intolerant), is this possible, and if so, what could I use as the substitute? Will coconut cream work?
Reply: #17
17
Reply to comment #16 by Sonia
Britta Patterson
August 17 2021
Would like to make this dish with a substitute for the cream (I am dairy intolerant), is this possible, and if so, what could I use as the substitute? Will coconut cream work?
Hi Sonia! Lactose-free cream would be the best option if possible. Coconut cream would change the entire taste of the dish and end in a result that's probably not that yummy. Hope that helps!
18
andochinterest
December 16 2021
Hi, I really like this recipe! & I would like to store up on it: does it freeze well? Maybe the mushrooms are a problem, so can I substiute with a different vegetable (and which one would work out for the risoto and the freezing)? Would love your ideas!
