This silky cauliflower rice risotto is so sumptuous and filling! Cauliflower rice or grated cauliflower is simmered with vegetable stock, garlic and thyme until it takes on amazing flavor and a creamy, risotto-like consistency. This low-carb vegan recipe is perfect with a delicious, summery vegetable side dish like roasted asparagus and potatoes or garlicky green beans.
Table of Contents
What is cauliflower risotto?
Cauliflower risotto is an Italian style risotto made with grated cauliflower, also called cauliflower rice, instead of regular rice. Substituting cauliflower, a healthy veggie, for rice makes this recipe healthier and friendlier to keto dieters because cauliflower has far fewer carbs than rice does.
This is an insanely yummy risotto and I've never missed the rice. It has so much flavor from the cauliflower and a few simple seasonings, including onions, garlic, red pepper flakes and vegan parmesan cheese. And unlike a conventional risotto, this cauliflower risotto takes just minutes to cook!
I add one more unconventional ingredient to my recipe - vegan mayo. It keeps the risotto creamy and adds a wonderful richness to the mouth-feel of the cauliflower rice. It also keeps the risotto from drying out as it stands.
Recipe card
Creamy Cauliflower Risotto
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 large cloves garlic (minced or crushed through a garlic press)
- 1 medium red onion (or two large shallots, finely diced)
- ½ to 1 teaspoon red pepper flakes
- 2 teaspoons dried thyme (or two tablespoons fresh thyme, chopped)
- 1 medium head cauliflower (riced or grated. About 5½ cups)
- 1 cup vegetable stock or vegetable broth
- ½ cup vegan mayo
- ½ cup vegan parmesan cheese
- Salt to taste
- 2 tablespoons parsley (chopped)
Instructions
- Add olive oil to a wide skillet. Stir in finely diced onions and minced or crushed garlic. Season with salt and ground black pepper.
- Saute over medium heat for five minutes or until the onion has softened but has not started to brown.
- Stir in red pepper flakes and thyme. Saute for a minute.
- Add the cauliflower rice to the skillet. Mix with the rest of the ingredients in the skillet. Stir in ½ cup vegetable stock (or wine, if using).
- Cover the skillet with a lid and cook over medium-low heat for 10 minutes or until the rice has become quite tender.
- Stir in the vegan mayo, parmesan cheese and another ½ cup stock.
- Mix well and cook until warmed through and creamy. Turn off heat. Garnish with parsley and serve hot or warm with more vegan parm on the side.
Notes
- Dry white wine. I didn't use it when I made the pictured risotto and the risotto was still amazing. If you love wine in risotto, add ½ cup instead of the vegetable stock.
- Mushrooms. To make this a cauliflower mushroom risotto, add 8 oz sliced crimini mushrooms or button mushrooms to the pan after the onions have softened. Saute the mushrooms for 3-5 minutes until they express their juices before moving to the next steps.
- Non-dairy milk. If you like the risotto runnier, add ½ cup of cashew milk, oat milk or coconut milk and stir it in before turning off heat.
- Refrigerate: Store the risotto in the fridge for up to four days.
- Freeze: Freeze the cauliflower risotto in a freezer-safe container for up to three months.
- Reheat: Reheat in a saucepan on the stovetop or in the microwave until warmed through.
Nutrition Information
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How to grate cauliflower to make cauliflower rice
- If using a box grater, divide the cauliflower into large florets. Use the side with medium holes to grate the cauliflower.
- If using a food processor, cut the cauliflower into smaller florets that will fit through the feed tube. Use the grater attachment and run the food processor on low speed while feeding the cauliflower florets through the feed tube.
How to make cauliflower risotto
Add olive oil to a wide skillet. Stir in finely diced onions and minced or crushed garlic. Season with salt and ground black pepper.
Saute over medium heat for five minutes or until the onion has softened but has not started to brown.
Stir in red pepper flakes and thyme. Saute for a minute.
Add the cauliflower rice to the skillet.
Mix the cauliflower rice with the rest of the ingredients in the skillet. Stir in ½ cup vegetable stock (or wine, if using).
Cover the skillet with a lid and cook over medium-low heat for 10 minutes or until the rice has become quite tender.
Stir in the vegan mayo, parmesan cheese and another ½ cup stock.
Mix well and cook until warmed through and creamy. Turn off heat. Garnish with parsley and serve hot or warm with more vegan parm on the side.
Serving suggestions
- Serve the cauliflower risotto with a summery vegetable side of grilled eggplant or sauteed zucchini.
- Serve it with a savory vegan stew, like this mushroom stew or mushroom bourguignon.
Storage instructions
- Refrigerate: Store the risotto in the fridge in an airtight container for up to four days.
- Freeze: Freeze the cauliflower risotto in a freezer-safe container for up to three months.
- Reheat: Reheat in a saucepan on the stovetop or in the microwave until warmed through.
Tara P says
I was blown away at how good this is! I recently had cauliflower risotto in Amsterdam and was really impressed. I thought i’d give it a try. Delicious! I also add umami mushroom spice from Trader Joe’s and wasn’t able to find vegan parmesan but i will keep trying. Thank you for this! ps so easy to grate a cauliflower with a box grater, no need to buy from store. the plastic packaging, etc
Barbara says
I love your recipes but have a question on this one. Is the spice being used thyme or oregano. The ingredients list thyme the instructions list oregano.
Vaishali says
Thanks for the heads-up, Barbara! I used thyme although oregano is a perfectly good substitute! I've clarified now.
Leah says
This was Sooooooooo incredibly delicious. If you’re thinking of making it, do it!