Keto Garlic Cauliflower Risotto

58 ratings

Want to impress your friends or family with your cooking skills? This simple cauliflower rice risotto is beautiful to look at, delicious to eat, and it’s almost impossible to tell the difference between this side dish and traditional risotto made with rice. Just a few spices, and you’ve elevated your plain cauliflower rice to a next-level accompaniment to your favorite meal. A suggested pairing would be the CarbManager Pan Roasted Flounder with Tomato Cream Sauce.

Net Carbs

3.5 g
Fiber

3.5 g
Total Carbs

6.9 g
Protein

8.9 g
Fats

7.7 g

134 cals

Quantity

Serving Size

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Cauliflower Rice

1-½ cup
Chicken Broth Homemade

0.5 1 cup
Butter

½ tablespoon
Salt

¼ teaspoon
Black Pepper

¼ tsp
Spices Oregano Dried

¼ tsp, ground
Spices Garlic Powder

½ tsp
Grated Parmesan Cheese

¼ cup

Step 1

Combine the cauliflower rice and chicken broth in a wide, shallow pan. Cover with a lid, and heat the ingredients on medium heat to a gentle simmer. Remove the lid, and let the chicken broth and additional moisture reduce almost completely.
Step 2

Stir in the butter, salt, pepper, oregano, and garlic. Keep the heat on medium low, and let the cauliflower soak in the butter and seasonings.
Step 3

Finally, turn the heat to as low as possible, and stir in the parmesan cheese. This will turn your cauliflower into “risotto” and give it a thick consistency.
Step 4

For a traditional serving style, pack the cauliflower risotto into a rounded, small bowl. Then, turn it over onto a dish for serving. Otherwise, enjoy as is, hot!

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Comments 31

FabulousRadish802866 3 months ago

Love, love, love this!

0
GorgeousMacadamia370508 4 months ago

Tasty

0
UnbelievableKale557361 a year ago

Is chicken broth 1 and 1/2 cup?

0
- UnbelievableMacadamia916358 a year ago
  
  1/2 cup
  
  1
Sissypom 2 years ago

Love it

0
curlykbear 2 years ago

Very tasty and super easy! Thank you!!

0
Lulupad 3 years ago

Easy recipe to follow. Not bad but missed the heavy cream.

0
IneffableMacadamia638933 3 years ago

Easy to make and flavorful!

0
MangoBarb99 3 years ago

Tasty. Mine threw too much water but it was quick n had bice flavor. I added fresh garlic.

0
Marie 3 years ago

Ridiculously quick and easy. Very tasty and satisfying. I love it

2
Christinals 4 years ago

I love this and it’s becoming a staple.

2
Bldblueys 4 years ago

Love this recipe I had added some organic baby bella mushrooms

7
Dykmorgan 4 years ago

This dish was soooo good. I used green giant river cauliflower with lemon and garlic, but everything else I did exact and this dish is delicious. I paired this with the lemon paprika shrimp recipe and everyone loved it.

3
Mommy 4 years ago

I love this recipe

2
Kmcgill 4 years ago

This is absolutely delicious, even my kids liked it!!

2
19Bart74 4 years ago

Made it with frozen cauliflower rice. made sure to get excess water out and used a shaved Parm. Delicious

4
Kitten 4 years ago

I used chopped cauliflower and put it in a food processor to make it more rice-like. I added a small amount of cream to it and it came out delicious! Thanks for this recipe. Was a delicious addition to the butter chicken thighs.

4
- StellarCauliflower473224 4 years ago
  
  Heavy cream?
  
  0
Turkey 4 years ago

I used real garlic as im not a huge fan of garlic powder and added cream and diced rotisserie chicken. I wasn't inlove with it without the chicken but when you add the chicken its quite tasty.

2
Chele2714 4 years ago

Was delicious

0
Heronda40 4 years ago

This was really good and easy to fix!

0
Linzgal 4 years ago

Added some minced mushrooms. OMG! It was so good and I don’t even love cauliflower!

2
AmyMutts 4 years ago

Added a splash of lemon juice and a drizzle of truffle oil when it was finished for extra umami. Yum!

1
Maharvelous 5 years ago

This is soo delicious! I added a splash of cream at the end like another user suggested and it was scrumptious!!

2
Jmurphy9551 5 years ago

What an awesome recipe!!! I added a squeeze of lemon and it was over the top!!! Thanks for the share!!!

1
Tcartwheel 5 years ago

Served with beef tenderloin and it was perfect!

0
Marsha871 5 years ago

First time making and it was delicious. Doubled the recipe and we ate as a main dish for dinner.

2
MichaelPete 5 years ago

I tweaked this recipe a bit to be able to use a whole head of cauliflower at once. Pretty much came out to 3 x recipe except don't triple the stock. Keep it to a scant cup or it won't cook off completely and then you can add a tablespoon or two of cream to give it a richer and creamier texture. Awesome recipe that I will be making again.

4
veronicabell56426a 5 years ago

I used the frozen cauliflower. Just had to reduce it down a little longer. Good flavor. I will make this again.

1
Kikikim 5 years ago

I thought this tasted good,however the next time I make it I will replace the oregano with fresh basil. The oregano had too strong of a taste for us. Also, I made it with frozen califlower rice which made less then expected from the original recipe. I will double it next time and eat the required serving from CarbManager.

1
MJ 5 years ago

I’ve made this several times now twice with fresh ground cauliflower rice and once with frozen. When I used frozen the amount of cauliflower used had to be increased to account for the fact that the ice expands the “rice” and when the water cooks out it shrinks. This happens far less with fresh I highly recommend not using frozen if you can avoid it.

0

Keto Garlic Cauliflower Risotto

Ingredients

Recipe Steps

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Comments 31